Here are the things they don’t tell you about hot yoga:
Don’t overcook them and if you are not a beet lover, don’t boil them. Roast them. Always.
Roasted beets are perfect in winter because they are in-season and full of Vitamin C. Roasting them brings out their natural sweetness which is why I recommend this method of cooking for people who say they don’t like beets. This recipe utilizes the beet greens as well as the root so you use the entire vegetable. I like to use different kinds of beets in this recipe for a more colorful presentation, but any type of beets will work. Serve this with some brown rice and lentils for a hearty and healthy meal.
Sesame Roasted Beets
2 bunches of beets
3 Tablespoons sesame oil, divided
1 leek, ends removed and chopped
1 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons Bragg’s liquid aminos
salt and pepper, if desired
sesame seeds for garnish
Preheat oven to 400 degrees. Remove the greens from the beets and set aside. Chop the beets. Toss beets with one tablespoon of sesame oil and lay flat on sheet pan. Roast for 25 – 30 minutes, turning twice, until beets are tender (but not mushy).
Chop the beet greens. Add one tablespoon of sesame oil to a pan over medium heat. Add the leeks and sauté for two minutes. Add the ginger and garlic and sauté for an additional minute. Add the the greens and liquid aminos and cook for 15 – 20 minutes, until tender. Add salt and pepper if desired.
Drizzle beets with remaining tablespoon of sesame oil. Garnish beets and greens with sesame seeds and serve warm.