Cauldron Beets

I have noticed quite a few recipes around the web involving roasted beets. Roasting beets is surely a delightful way to cook this earthy root vegetable. Being though that I am a witch spending much of my time next to a burning cauldron, I simply boil my beets for a specified amount of time depending on size. This technique produces a soft, delicious beet ready to be tossed in oil, vinegar, and herbs once cooled.

If you are one of these trolls that cringes at the thought of beets, consider that you are foregoing large quantities of minerals like potassium, magnesium, and copper as well as vitamins like Vitamin C, Folate, and other B Vitamins. Beets are also especially high in an amino acid called Betaine, which aggressively fights inflammation in the body!

Instructions: Wash beets thoroughly. If your beets are large, slice them in half. Drop beets into salted, boiling water. If you have small beets, check for tenderness with a fork after 20-25 minutes. If large, check within 30 minutes. Some like beets with a bit of bite while others want them tender, so end boiling as you see fit. Once done, use your hands to push off the peel-it comes off easily! Be sure not to over boil, as beets can get water logged.

Oh, and don't waste those beet greens. They are delicious sauteed in olive oil with garlic and red pepper!