Roasted Beets


I’m going to be honest, I’ve never eaten a beet that didn’t come out of a can.  Isn’t that terrible?  I had no idea what I was missing.  Beets are amazing!

I’ve never cooked beets before, but when I went to a local vegetable farm in my neighborhood and saw these beautiful babies and I just had to have them.


Here’s what the true color of the beet looks like after you peel off the outer skin.  Isn’t that beautiful?


And, they’re even more beautiful on the inside.  Those rings give the beets such a unique look.  After cutting these up, I’m glad that I wore an apron!  I can see why beets were used to dye fabric.


After seeing the red mess, I decided the cleanest way to toss these in oil, salt and pepper was in a plastic big.


After they’re well coated, toss them on a sheet pan and bake them until tender.


I don’t know what happens to vegetables when they are roasted in the oven, but something amazing takes place in there.  These beets come out moist, tender and packed full of  concentrated sweet beet flavor.


So, the next time you come across some beets that call out to you, please pick them up and treat yourself to fresh roasted beets that will change the way you think about this simple vegetable.

Roasted Beets

6 large beets

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon pepper

Peel and cut beets into one-inch pieces.  Place cut beets into a plastic bag and add the oil, salt and pepper.  Toss in the bag until beets are well-coated.  Spread out onto a sheet pan and bake at 425 degrees for 30 minutes.

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