Roasted Beets – And A Few Ideas For What To Do With Them

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Years ago if you would have asked me if I wanted roasted beets I would have looked at you cross eyed. Ummm…no! Honestly, I just would have been unwilling to try them. You see, I had only ever seen beets pickled with hard boiled eggs. These were the way we ate them growing up and I hated them, avoiding them at all costs. Yes, it was really cool that the eggs turned pink but the slimy beets that they were paired with…not so cool.

Fast forward to a gardening workshop I attended last fall. I was introduced to Roasted Beet Salad. And…I fell in love. Roasted Beets have worked their way into many of the meals that I prepare now and they have become a delicacy on my salads. YUM!

So if you are a beet expert, you know what I am talking about:) And, if you are a beet novice…give roasted beets a try. You will not be disappointed!

I generally make up a whole batch at the beginning of the week and enjoy them on fresh salads all week long. When we have excess, I do many other things that use beet puree, etc. in them.

 

Roasted Beets

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1. Wash and peel your beets. 

2. Cut your beets into small-ish pieces. 

3. Toss beets in about 2 Tbsp of olive oil (per 1 1/2 cups cut beets), just enough to coat, and a pinch of salt and pepper. 

4. Roast in the oven at 425 degrees for about 25 minutes until just softened (longer if your pieces are larger). 

5. Store in a glass container in the refrigerator throughout the week and ENJOY! 

Check out my 9 Bangin’ Beet Recipes for my favorite recipes containing Roasted Beets!

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What are your favorite ways to enjoy Roasted Beets?

About Lauryn Blakesley


A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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Comments

  1. I pop these like candy. My kids love them too so we make them usually once per week. Now if only I could get my husband on board!
    Lindsey recently posted…One Pot Wonder – Chicken and QuinoaMy Profile

  2. I just had an AMAZING cold layered salad at church on Sunday with roasted beets. It was layered roasted and shredded beets, cream cheese, dill and more. It was delish! Must find recipe ASAP. I also love putting it in smoothies and I like pureeing it with cranberries and apples for a different kind of applesauce.
    Noelle (@singerinkitchen) recently posted…Salsa Verde Pizza with Roasted Poblanos Peppers and GarlicMy Profile

  3. I love beets when I eat them out, but I never quite know what to do when I buy them. THANKS!
    Jessica @FoundtheMarbles recently posted…Good News for Premature BabiesMy Profile

  4. These look great! I’m slowly learning to like beets and this sounds like a good way to try them!
    Brittany @ The Pistachio Project recently posted…Lemon Thyme TeaMy Profile

  5. I love beets, but be sure to wash the beet juice off and use the glass pan as Lauryn indicated or else they’ll stain pretty much anything else.
    Jonathan (EcoDad) recently posted…Be Glad It’s Snowing In JanuaryMy Profile

  6. This looks delicious… and SO easy!

  7. Roasted beets and other root vegetables are a staple at our house. They are perfect for getting kids to eat veggies since they come out super sweet.
    Becky recently posted…New Year’s Resolutions to Be GreenMy Profile

Trackbacks

  1. […] seem to be an overlooked food. Lauryn of The Vintage Mom shares her recipe for roasted beets that sounds […]

  2. […] A Life in Balance’s Featured Pick from The Vintage Mom […]

  3. […] pre-roast my beets (Here is my recipe) and chop up my spinach and […]

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