3 medium beets, peeled and cut into ½‑inch cubes
3 carrots, peeled and cut into ½‑inch rounds
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey or maple syrup (optional)
¼ cup fresh parsley, chopped
Salt and pepper to taste
¼ cup crumbled feta or goat cheese (optional)
Instructions:
Preheat oven to 400°F (200°C).
Toss beets and carrots with olive oil, salt, and pepper.
Roast on a baking sheet for 25–30 minutes, until tender.
Whisk together vinegar, honey, and a pinch of salt.
Combine roasted vegetables with dressing, parsley, and cheese (if using).
Serve warm or at room temperature.
Other Easy Ways to Eat Beets
| Method | How To |
|---|---|
| Simple roasted | Wrap in foil, roast at 400°F for 45–60 min, slip off skins, slice, drizzle with olive oil & balsamic |
| Raw salad | Grate raw beets and apples; toss with lemon juice, olive oil, and walnuts |
| Smoothie | Blend 1 small cooked beet + 1 banana + 1 cup spinach + 1 cup almond milk |
| Pickled | Simmer sliced cooked beets in vinegar, water, sugar, and spices; refrigerate up to 2 weeks |
| Borscht (soup) | Sauté onions, garlic, and beets; add broth and simmer; finish with dill and sour cream |
Important Note: Beeturia
If your urine or stool turns pinkish‑red after eating beets, don’t panic. This harmless condition (beeturia) affects about 10–14% of people – it’s just the pigment passing through your system.
