Roasted Beets

There is a quiet steadiness to roasting beets. You wrap them, you let the oven do the slow work, and an hour later you have something deep, sweet, and grounding. A dish like this is a reminder that whole foods can be rich and full of color, this way of eating built on abundance, not subtraction.

Beets are a source of dietary nitrates, which the body uses to support healthy blood flow, and they carry folate, a B vitamin involved in cell repair and renewal. That makes them a thoughtful choice as your body does the work of moving an Autoimmune condition toward Remission. One honest note: beets can be hard on digestion for some people who are sensitive to SIBO, so start with a small portion and notice how you feel.

Look at the color when you slip the skins off. That dark red is the food itself, nothing added. Slice them, salt them lightly, and let the plate be beautiful and simple.

Ingredients

• 4 medium beets
• 4 tbsp extra virgin olive oil
• sea salt

This dish is traditionally finished with black pepper. Black pepper is a seed-based spice that is not allowed in the AIP elimination phase, so it is left out here. Season with sea salt alone, and the beets will still taste full and complete.

Method

• Heat your oven to 375F.
• Rub each beet all over with about a tablespoon of olive oil.
• Wrap each beet fully in foil so it is sealed.
• Roast for 45 to 60 minutes, until a fork slides in easily.
• Let them cool enough to handle, then rub or peel off the skins. Slice, salt to taste, and serve.

*Adapted from acleanplate.com*