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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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More Roasted Beets Please!

July 15, 2013 by Stephanie 3 Comments

How to Roast Beets - MinnesotaFromScratch.wordpress.com

Beets (pH 4.9 – 6.6) are one of nature’s best bodily cleansers and provide the following healthy benefits:

  • dissolve and eliminate acid crystals from the kidneys
  • eliminate blood toxemia
  • enrich the red corpuscles (building strong blood)
  • detoxify the liver and gallbladder
  • eliminate pocket acid material (what?) in the bowel
  • the list goes on and on…

As you can imagine, roasting beets is pretty simple.  Find a nice firm beet that feels heavy for its size, scrub it clean and preheat the oven to 375°F .

Using a covered roasting dish or tin foil (closed tight), place the cleaned beet (or beets) in the middle and drizzle with olive oil.  Roast them covered tightly until they are tender, depending on the size of the beet that timeframe can range; large beets can take up to an hour to roast.  Start checking their tenderness with a fork after about 20 minutes.

Once done, allow them to cool and then remove the skin.  They can be stored in the refrigerator for up to 5 days.

A simple side dish:

For an easy to make side dish just slice the beets, drizzle with olive oil and a sprinkle of salt.  Enjoy!

What’s your favorite beet recipe?

-Kristin

Filed Under: Recipes Tagged With: healthy recipe, how to roast beets, organic roasted beets, roasted beets, roasted beets side dish

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Reader Interactions

Comments

  1. Angela Christopher says

    July 19, 2013 at 7:23 pm

    Looks great!!!

    Reply
  2. BJ says

    July 26, 2013 at 11:26 am

    Ohhh beets are my favorite. Yum!

    Reply
  3. Allison A says

    May 19, 2014 at 3:45 pm

    Don’t freak out the day after eatting beets.

    Reply

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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