Beets truly are a magical root vegetable. Beautiful, and packed to the brim with health-boosting nutrition, beets have a distinct earthy taste. Their dark green leaves are edible too, so don’t throw them out! Use latex gloves (or sandwich bags in a pinch) if you would like to keep your hands stain-free when cooking with beets.
This simple recipe has just the right amount of acidity to offset the earthiness of the beets. We decided to mix things up by braising instead of roasting, and adding some fragrant dill for good measure.
Author: Beth Williams/Meg Raines
1poundbeets,peeled and cut into 1 inch chunks
2teaspoonsagave syrup,or natural sweetener of choice
2tablespoons lemon juice,freshly squeezed
1tablespoonfresh dill,roughly chopped
Salt and pepper to taste
Heat a heavy saucepan over medium low heat. Add the olive oil, then the beets, agave and a pinch of salt.
Bring to a gentle simmer, cover and cook until the beets are tender, about 20-30 minutes.
Add more water if needed to keep the beets from burning. The liquid should reduce and make a glossy, thick sauce (as shown).
Once the beets are tender, add the lemon juice, lemon zest and dill, and cook uncovered for another 2 minutes.
Add salt and pepper to taste.
Serve warm or at room temperature with your choice of sides. Drizzle any remaining sauce over the dish for extra wow factor.
Once cool, beets can be stored in an airtight container in the refrigerator for up to 4 days.