Beets have never been one of my favourite foods, especially when cooked and served plain. They are also a real pain to prepare and can make your kitchen look like a crime scene.
Beets are packed with nutrition, containing phytonutrients that support detoxification. They are anti-inflammatory plus rich in folate, manganese, potassium copper and fibre. Studies have shown beets to have anti-tumour properties. Eating a generous portion is also a great way to check your bowel transit time – just don’t be alarmed when you see red at the other end of your digestive tract!
My trick for this super-easy recipe is to use vacuum packed, pre-cooked beets. I usually avoid anything prepared, but in this case, it is so worth it to avoid the mess. I found a brand called “Real Beets” at Costco but there may be others available. You could also use canned or go ahead and cook them yourself, but don’t say I didn’t warn you!
Garlic Balsamic Beets with Fresh Herbs
Ingredients:
2 packages of Real Beets (6-8 small beets)
3 T. balsamic vinegar
1 T. extra-virgin olive oil (I like Kirkland Organic as is proven authentic)
1/2 small red or vidalia onion, thinly sliced
chopped fresh herbs such as: dill, thyme, parsley, chives or basil (I like to use a few types)
1/4 tsp. garlic powder (or you can use a clove of minced garlic)
1/4 tsp. sea salt
freshly ground pepper to taste
Instructions:
- With kitchen scissors, cut open beet packages over a medium size bowl and squeeze into bowl.
- Place a funnel over a jar and drain liquid from beets. I hold a plate or plastic lid that is larger than the diameter of the bowl on top and tilt it slightly to allow liquid to drain while keeping beets from falling out. I store the beet juice in small jars in the freezer so it is available for other recipes and to tint food red or pink.
- Place beets on large (preferably dark coloured) cutting board. Do not use your good wood one unless you do not mind having it stained forevermore. Slice the beets about 1/4″ thick. Return beets to bowl.
- Add other ingredients and stir gently with silicone spatula. If you have time, let marinate in fridge.
- This is a great side dish that improves in flavour so make a double batch and keep it in the fridge for a few days.