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.
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!
What are your favorite ways to enjoy Roasted Beets?