Simple Roasted Beets

Simple Roasted Beets

In my experience, beets are a pretty polarizing vegetable.  I’ve heard a lot of “I LOVE beets” and plenty of “beets are so disgusting,” but not too many “oh yeah, I like beets, they’re cool.”

I fall into the former category; however, my admiration for this earthy root is a newfound one.  I used to be kind of afraid of them…probably because I had never tried one.  One bite of a perfectly roasted beet nestled between some goat cheese and arugula officially did me in.  I’m still a relative newbie when it comes to beets, so I had definitely never prepared them myself.  Much to my excitement, I received some delicious, fresh beets from Meyers Family Farms.  There were THREE different kinds! Candy (Choggia), red and early wonder.

Roast these babies up in some foil and the skin comes right off.  Slice them up and add them into a tasty salad.

Simple Roasted Beets

Preheat the oven to 375.

Clean and scrub beets clean.  Trim off greens and ends.  Be careful not to pierce the beets and expose as much flesh as I did.  Nothing bad happens, just makes a little more of a mess.

How gorgeous are these candy beets?  The pattern gets muted once roasted so I wanted to slice them up first.  Not a huge fan of raw beets so I threw them into the roasting mix.

Place beets on a foil lined baking sheet and pinch up the sides.

Roast for 30-45 mins.  Check to see if you can easily pierce with a paring knife…that means they are done.  It will depend on the size of your beets. I took mine out at 30 but could have kept them in a bit longer.

Remove from oven and let cool.  It should be pretty easy to just slip the skins off with your fingers (get ready for red fingers!), but you can always using a paring knife.  Chop or slice into whatever sized pieces you desire.

I packed mine in a tupperware to throw in lunch salads throughout the week.


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