BALSAMIC ROASTED BEETS & CARROTS

Recently, we learned that my husband was having some health issues. Specifically, he has a genetic predisposition to high blood pressure and it decided to rear its ugly head. While they placed him on medication, it’s not the path we would prefer to take. Our first choice is to try and regulate his BP with diet. Two of the foods that are suggested for high BP are beets and carrots, thus a recipe is born.

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INGREDIENTS
4 large beets, peeled and quartered
4 large carrots, cut into 2-inch pieces
3 tablespoons extra virgin olive oil
3 tablespoons White Balsamic Vinegar
1/2 teaspoon honey (or sugar)
salt and pepper, to taste

Place the prepared beets and carrots in a large bowl.

Mix all the remaining ingredients together in a small bowl. Pour over the vegetables and stir to coat.

Lay in a single layer on a baking sheet lined with foil.

Roast in a preheated 400-degree oven for 50-60 minutes until they are tender and caramelized.

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We have a friend visiting from Peru. When I asked her if she liked beets, she responded “no, but I’ll try them for you.” They must be delicious because she went back for seconds.

 

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