When I eat food that is bright and great for me, I feel good preparing it. Beet is one of my favorite . Beets are delightful for their color and flavor as well as for their beet nutrition. Their juice is wonderful mixed with carrot juice.
Most people have experienced canned or pickled beets, I love fresh beets.
Beets are high in folic acid (great for pregnant women), potassium, calcium and antioxidants
2 Pound Red Beets
4 Tablespoons Olive Oil
½ Cup Balsamic Vinegar
¼ Cup Sugar
¼ Cup Cocoa Powder
½ Teaspoon vanilla extract
¼ Teaspoon Salt
Preheat the oven to 400 degrees. Clean and cut beets into wedges.
Remember, you can also use your stove top. Just make sure you mix them around.Place the beets in a small baking dish, cover with 4 tablespoons of olive oil, mixing them so that all slices are coated.
Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
Using a sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.
Remove the beets from the oven, letting cool slightly. Then toss them with the glaze.