Roasted Beets & Goat Cheeseraechel
Hands down my favorite holiday dish is roast potatoes which are a family staple around Christmas. Irish people’s affection for good potatoes is a stereotype which couldn’t be more accurate and one you’ll appreciate when you get a first hand experience. That said the only part of a potato which is contributing anything to our dietary nitrate intake is the skin which is commonly sacrificed in the roasting process. Since starting with Berkeley Life I have come to appreciate well roasted beets as a worthy alternative. They will change your test strip color in no time and are easy to make. Give them a go and enjoy.
Beets are a superfood with a rich source of essential vitamins and nutrients including folate, vitamin C, iron, betaine, magnesium, zinc, and much more. Having a high nitrate content (>250 mg/100g of fresh weight) among the highest of all nitrate rich foods, it produces nitric oxide in the body endogenously.
The Nitric Oxide boosting benefits of beetroot also leads to maintaining healthy blood pressure by allowing the blood vessels to widen for more blood flow. It is important to prioritize Nitric Oxide boosting foods like beets in your diet in order to maintain cardiovascular health.
Getting the required amount of dietary nitrates a day to maintain or increase Nitric Oxide levels can be a challenge. Remember that as we age, our ability to produce Nitric Oxide steadily declines. There are times where eating kale, spinach, or cabbage just isn’t an option, and for that Berkeley Life has a Nitric Oxide Supplement that fills in the gaps we aren’t always able to take care of on our own.
YIELD: 4 SERVINGS
Roasted Beets With Goat Cheese
- 4 beets (you can roast up to 8 beets at a time; use 4 for serving)
- Olive oil
- Kosher salt
- 2 ounces soft goat cheese (optional)
- Thinly sliced chives, for garnish
- Preheat the oven to 425 degrees Fahrenheit.*
- Wash the beets. Trim off all but about 1 inch of the beet greens. Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
- Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
- Roast the beets for 45 minutes to 1 ½ hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender.
- Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
- To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.
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