Roasted Beets

I am not sure why beets don’t make it to as many plates in the US as it does in the UK. Other then in a salad I knew very few people who ever really ate beets. I have shared a few different ways to cook up beets with a beet risotto and even using the beet greens. But my absolute favourite is how we serve it with a roast meal and that is simply roasting them. Beets have so much flavour and are filled with healthy goodness and not to mention such gorgeous colour. The only problem we have is no matter how much I make we never seem to have enough for this beet loving family.

The purple beets are from my garden while the yellow beets are from our farmers market.

On a side note my reduced carb meal planning has been going well this week although I haven’t made the time yet to workout. I won’t make excuses because I know I can do it.

Roasted Beets

6 medium beets (I used two varieties)
2 Tbsp extra virgin olive oil
salt and pepper


Cut off the tops and roots off the beets, then peel the skin using a vegetable peeler. Be sure to use a plastic cutting board (not wood) because the juice stains, it will stain your hands but that washes off. Cut the beets into 1 1/2-inch chunks, and then toss them onto a baking sheet spray with olive oil, kosher salt and pepper.

Roast in a 200 C (400 F) oven for about 40 minutes, or until the beets are tender when pierced with a thin-bladed knife.
Roasted Beets
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Serves: 4
 

Ingredients
  • 6 medium beets (I used two varieties)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper

Instructions
  1. Cut off the tops and roots off the beets, then peel the skin using a vegetable peeler. Be sure to use plastic cutting board (not wood) because the juice stains, it will stain your hands but that washes off.
  2. Cut the beets into 1½-inch chunks, and then toss them onto a baking sheet spray with olive oil, kosher salt and pepper. Roast in a 200 C (400 F) oven for about 40 minutes, or until the beets are tender when pierced with a thin-bladed knife.

 

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3 Responses to Roasted Beets

  1. My friend loves beets so much that he can order a whole plate of it for lunch. On the other hand, I recently fell in love with beets salad. Can’t wait to learn about beets risotto, that sounds amazing.

    • Laura says:

      I am right with your friend, in fact this week I have eaten a plate of beets for lunch twice. The beet risotto is amazing, and it has such gorgeous colour.

  2. Beet lover in the U.S. right here (raises hand)! But yeah, I’m in a definite minority. I can count on one hand all of the people I know that like beets – not many at all. But I just can’t get enough of them, ESPECIALLY roasted!

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