Roasted Golden & Purple Beets with Balsamic Pecans and Goat Cheese

March is National Nutrition Month and I collaborated with Kim Rose aka @thebloodsugarnutritionist to share a heart-healthy recipe that can nourish you! Check out our latest collaboration and let me know if you try this recipe out!

Ingredients:

1 bunch of golden beets, both tops and roots

1 bunch of purple beets, both tops and roots

1/4 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

pinch of white pepper

2 cloves of garlic

1 teaspoon of butter

1/2 teaspoon of coconut aminos

handful of pecans

handful of goat cheese (optional)

drizzle of balsamic glaze

*feel free to adjust spices as needed*

Directions: Preheat oven to 425 degrees Fahrenheit. Wash the beets to remove any dirt. Trim off beet greens and save them for later. Pat the beets dry. Place the beets in a covered roasting pan. Rub the beets with olive oil and sprinkle with salt and pepper. Roast the beets for 50 minutes, or until tender when pierced with a fork, depending on the size.

While the beets are roasting, mince garlic and chop beet greens into bite size pieces. Do a final rinse of beet greens to remove all traces of dirt. In a skillet, heat butter over medium heat. Add garlic and cook on low until fragrant. Add beet leaves and stir to coat with butter and garlic. Add coconut aminos and simmer on low until leaves are soft and tender. Remove from the heat.

Remove beets from the oven. Allow the beets to cool, before placing in cool water. Rub off the skin with fingers. Chop beets into bitesized pieces. Add cooked beet greens and toss chopped beets together. Add goat cheese, pecans and drizzle of balsamic glaze. Top with cracked black pepper + salt if you’re feeling fancy and enjoy!