Beets with Cilantro-Mint Sauce (Edit recipe)

Beetroot, or beet, is low in calories and high in phytonutrients. It has medicinal properties that have been appreciated since ancient Roman times when it was used to treat constipation, improve circulation, combat fevers, and as an aphrodisiac. Modern science has shown that beet nitrates improve cardiovascular health, reduce blood pressure, and increase blood flow. It also contains antioxidants and anti-inflammatory properties, reducing the risk of chronic diseases. It is rich in vitamins C, A, K, and several B vitamins, as well as folate, which is important for cell growth. If you're not a fan of beets or don't know how to include them in your diet, here's a recipe worthy of a 5-star restaurant and only takes a few minutes to prepare. Remember that beets can also be consumed in juices, raw, salads, boiled, baked, as chips, or pickled. The leaves are also edible and rich in vitamins, and they are very similar to spinach or Swiss chard.

20 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	390
Fat:	28 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	158 mg
Fiber:	7 g
Sugars:	22 g
Calculated per serving.

by Cristy's Kitchen

View original recipe

Serves: 4

Ingredients

8 Beets, peeled
0.00001 Extra Virgin Olive Oil, as needed
0.0001 Maras Salt (Sal de Maras), as needed
4 Orange, in segments

Cilantro Mint Sauce

4 cloves Garlic
53 grams Cilantro
29 grams Mint Leaves
1 tsp Coriander Cumin Powder (Dhana Jeera)
2 tsp Smoked Paprika, such as Pimenton de la Vera (Spanish paprika)
1 Tbsp Medjool Date Syrup
1 Lemon zest
2 Lemon Juice
0.5 cup Extra Virgin Olive Oil
0.00001 Maras Salt (Sal de Maras), to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F.
Peel the beets. On a cutting board, place two skewer sticks with a beet in the middle. Cut thin slices using the skewer sticks as a guide to avoid cutting all the way through. This will give you a nice accordion-shaped cut.
Place the beets in a baking dish, drizzle them with extra virgin olive oil, and sprinkle with a little salt.
Cover the beets with parchment paper and bake for 45 minutes. Remove the parchment paper and bake for an additional 15 minutes.
For the cilantro-mint sauce: In the blender, place the garlic cloves, fresh cilantro, mint, cumin and coriander mix, smoked paprika, date syrup, lemon juice and zest, olive oil, and salt.
Blend until small pieces of the leaves remain. We don’t want them to completely disintegrate.
Serve the roasted beets with cilantro-mint sauce on top and some orange segments.