{Beet} the Mess!

If we've learned anything from Mother Nature, it's that she's very colorful! Deep colors in produce often signify important nutrients and antioxidants. Beets, for example, are a deep red color, which comes from an antioxidant called betalain. These pigments are beneficial to our health...but they stain! For those of you that want to have more whole foods in your base diet, keep it up. Here's a simple way to roast and peel beets that makes your life easier.

How to Roast and peel beets

First, cut the stems off your beets. Oil them up with olive oil, salt, and pepper, and wrap them in tin foil, skin and all. They end up looking like giant Hershey kisses. Put all of them on a cookie sheet and roast them in the oven.

When the beets are tender and you can easily pierce them with a sharp knife, they are finished cooking. Take them out, untwist the foil top, but keep the beat sitting on the foil. As soon as they are cool enough to touch, rub a paper towel around the beet while it's still sitting in the foil. The skin slides right off into the paper towel for an easy clean up.

When you keep the beet in its original cooking foil and use a sharp knife, you can slice the beet up right there on the foil and catch any messy beet juice that might spatter on your clothes and get EVERYWHERE!

Check out the book 12 Fixes to Healthy: A Wellness Plan for Life by Judith Scharman Draughon.

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