Did you know that beets make your eyes brighter? That’s right! Beets are a natural colon cleanser, removing toxins and congestion from the body, including the capillaries traveling to the eye, so that your eyes can become brighter. Beet benefits your body in so many ways such as reducing inflammation, supporting your heart, and protecting your digestive, brain, and eye health.
The pigments that give beets their rich colors are called betalains. The betalin pigments present in beets have repeatedly been shown to support activity in our body’s Phase 2 detoxification process. If you want to support your body in detoxifying on a daily basis, beets are a food that belong in your diet.
Beets are very sensitive to heat, so you’ll want to steam them for 15-20 minutes to keep their nutrients in tact.
Sage Roasted Beets & Carrots
Ingredients
- 2 tbsp avocado oil
- 1 bunch organic heirloom carrots stems removed
- 1 bunch organic red beets
- 1/4 cup sliced almonds
- 1/4 cup fresh parsley
Sage Sauce
- 3 tbsp olive oil
- 1.5 tbsp raw apple cider vinegar
- 2 tsp raw honey
- 6 large sage leaves
- 1/8 tsp sea salt to taste
Instructions
Steam the Beets
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Steam the beets for 15 minutes to maximize their nutrition and flavor. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet.
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Peel beets by setting them on a cutting board and rubbing the skin off with a paper towel. Wearing kitchen gloves will help prevent your hands from becoming stained.
Prepare the Sage Sauce
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Add the ingredients for the sage sauce to a small blender and blend until creamy and completely combined. Set aside until ready to use.
Roast the Vegetables
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Preheat the oven to 400 degrees F.
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Coat the carrots & beets in avocado oil and sprinkle them with sea salt.
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Place the carrots on a large baking sheet and roast 20 o 25 minutes, or until golden-brown.
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Remove carrots from the oven and add the beets to the baking sheet. Place sheet back in the oven for 5 to 8 minutes, or until beets are heated through.
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Arrange roasted carrots and beets on a serving platter. Garnish with chopped fresh parsley, sliced almonds, and drizzle the sage sauce.
