MEDITERRANEAN BEETS WITH GARLIC AND OLIVE OIL

Beets are one of my favorite vegetables. I know many people say that they don’t like beets but I am convinced that they just haven’t tried beets that were prepared properly.

Beetroot has a medium glycemic index of 64 but is super low on the glycemic load scale with the GL of 4 (we have already talked many times about how glycemic load is more important than glycemic index.)

You can buy beets with greens still attached or just the bulbs. If you buy a bunch of beets with greens, make sure to remove the greens because they go bad fast. Beet greens can be used in soups or cooked the way you would cook other greens such as collard greens or kale. Raw beetroot and beet greens make a great addition to fresh pressed juices.



You will need cooked beets for this Mediterranean beet salad. There are five ways to cook beetroots. You can roast, boil, steam, steam-roast them, or cook them in the microwave. There are brief instructions in the recipe section below. For detailed cooking techniques as well as tips and tricks on how to buy, prep, and store beets, check out my post  How to Cook Beets: 5 Easy Methods + Tips and Tricks.

INGREDIENTS

• 2 pounds red beets, washed
• 2 garlic cloves, chopped
• 2 Tbsp olive oil
• a pinch of sea salt
• a handful of cilantro, chopped

INSTRUCTIONS

1. HOW TO COOK BEETS:
2. To roast the beets, place them on a baking sheet and roast in the oven at 400 F for one hour or until you can easily pierce them with a fork.
3. To boil the beets, place them in a pot. Add water ( make sure the beets are fully covered with water). Bring the water to a boil and cook the beets until you can easily pierce them with a fork. It may take over one hour depending on the size of the beets. Note that the beets might stain the pot.
4. ................................................

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