This rough-skinned root vegetable can be served roasted, steamed or grated raw into a slaw the way you would carrots. Steamed beet slices tossed with vinegar or lemon juice make a tasty salad topping or sandwich filling.
This appetizer tastes best served slightly warm or at room temperature. If using multicolored beets, toss each type separately with oil and keep separate when roasting so colors don’t bleed.
The night before you start a cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).