Turn the “beet” around! Why? Well, beets are a great source of folate and betaine, two nutrients that work together to lower your blood levels of homocysteine. That’s an inflammatory compound that can damage arteries and increase risk of heart disease. The natural pigments in beets, which are called betacyanins, have been proven to be potent cancer fighters.
Baby Dill Carrots and Baked Beets
- 6cupsyoung carrots, washed and sliced
- 4Tbspmaple syrup
- 2Tbspbutter (local, if possible)
- 2Tbspchopped fresh dill
- 8medium to large unpeeled whole beets
- pepper to taste
- extra virgin olive oil for drizzle (optional)
- Preheat oven to 400 F.
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender.
- Stir in butter, maple syrup, dill, and pepper.
- Wash beets and let completely dry off, to avoid steaming. Cut beet roots and stems to about 1 inch(not shorter).
- Place beets in a casserole dish, cover, and bake for 60-90 min, until tender all the way through.
- When cool enough to handle, remove roots and skins. Skins can be slipped right off with your fingers. Serve whole or sliced, drizzled with olive oil if you like.
*Adapted from food.com, and allrecipes.com