Caramelized Beets with Rosemary and Clementine

Do you like beets? Here is an easy dish that is delicious on its own, or, as I usually enjoy it, tossed into a salad with arugula, kale, roasted vegetables, and a bit of turmeric-spiced salmon.

This is one of the purest supportive root chakra dishes I know!

Peel and chop (into about 1/2-inch pieces) 3 small to medium beets. Heat about 2 tablespoons extra virgin olive oil in a large sauté pan over high heat. Add the beets and season with sea salt, coarsely ground black pepper, 1 teaspoon chopped fresh rosemary, and 1/2 teaspoon ground turmeric, tossing to combine. Cook, tossing frequently, until the beets begin to caramelize, about 7 minutes. Drizzle with the juice of 1 clementine or orange, add about 2 tablespoons water, and toss to combine. Cover with parchment paper or foil, reduce the heat to low, and cook until the beets are tender and all of the liquid has evaporated, 10 to 15 minutes. 
Serve hot or at room temperature. 

Makes about 1 1/2 cups

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