Hello friends and welcome to a post about roasting beets. It’s actually super simple! Beets are a new veggie my family and I have been enjoying quite a lot over the past year or so. They are naturally a little bit sweet and have a great earthy flavor as well. We eat them warm with a bit of butter and salt and pepper (they go great with Grilled Chicken, Pepperonchini Pork Roast, or even the fabulous Instant Pot Shredded Beef Roast. They are also great to eat cold with a bit of red wine vinegar and salt and pepper. Super fabulous on top of a nice leafy green salad. They also keep really well in the fridge for up to a week. Lots of options here, my friends. Also…the color! Isn’t it beautiful. That deep red is one of my favorites for sure.
Let me show you how to make it happen. 🙂
1. Preheat your oven to 400 degrees.
2. Grab some fresh beets. If they still have greens attached to the top end, slice those off. Wash the beets thoroughly.
2. Slice the bottom and top from each beet.
3. Place each beet in the center of a small sheet of aluminum foil.
4. Wrap a piece of foil around each beet and place them on a large cookie sheet.
5. Bake for about 45 minutes…
…or until a fork can press easily into the center of the beet. Remove the foil, making sure not to spill the dark red liquid that will be in the bottom of each piece of foil.
6. You can peel them easily at this point or leave them with the peel on, either way they are great.
Serve them warm with a little bit of butter, salt and pepper. They also taste great cold with a bit of red wine vinegar and salt and pepper on top. Or, add them to the top of a leafy green salad as well. This is super healthy, fabulous, beautiful food, my friends. Hope some of you get a chance to try them.
Looking for more great (clean!) veggie recipes? Here are a few of my favorites…