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Ingredients
  

  • 1 1/2 pounds beets, 5 small-to-medium, or 3 large
  • 1-2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • Fresh ground pepper to taste
  • Splash of balsamic vinegar

Instructions
 

  • Preheat oven to 375 degrees.
  • Red beets will stain golden beets. Handle and roast them separately to avoid this.
  • Peel beets. Wear gloves to avoid staining your hands.
  • Cut beets evenly-sized into 1-inch pieces.
  • Coat beets with olive oil, salt, pepper and balsamic vinegar.
  • Place beets in a single layer on a baking sheet or roasting pan. 
  • Roast for 35-40 minutes, until easily pierced with a fork.

Notes

  1. If your beets come with greens, don’t throw them away! The greens have many of the same benefits as the beetroot.  Chop them up and sauté them in a little olive oil.
  2. Roasted beets are delicious served on a bed of greens (lettuces, arugula, collards, mustard greens, beet greens, etc.)
  3. The types and flavors of vinegar can be varied.
  4. Adding a sprinkling of creamy cheese adds a delicious touch – goat cheese, feta cheese, crème fraiche.
  5. A touch of maple syrup adds extra sweetness.
  6. Chopped nuts, such as pistachios, walnuts or pecans, add a nice crunch.