Note: this piece first appeared in the December 2007 issue of Clark Wellness ForkBytes.
Serves 2
2 large beets
2 tablespoons extra-virgin olive oil
1 teaspoon ground cinnamon
sea salt to taste
Preheat the oven to 350°F.
Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.
Combine the beets in a roasting pan large enough to fit all the pieces in a single layer. Toss with the olive oil, cinnamon, and salt. Cover with foil and place in preheated oven. Bake for 30 minutes, then remove the foil. Bake an additional 20 minutes or until beets are tender. Adjust seasonings and serve.
