Beet It

Fact: Bears eat beets. Bears, beets, Battlestar Galactica.

Ah, Dwight Schrute. A lover of beets, much like myself.

A recent visit out to the farm stands of Long Island only further provoked my love for these root vegetables. I think my eyes were a little bigger than my stomach, because I ended up bringing home not 1, but 2 HUGE bags of these ruby jewels. One bag was full of pretty large beets, and the other had smaller ones. So I figured, what better way to enjoy these farm fresh treats other than roastingĀ them?

Roasted Beets:

Large beets (sliced into discs) & Small beets (kept whole)

Olive Oil

Salt & Pepper

Garlic (I used granulated garlic because that’s all that was left in the house)

Tinfoil (for small beets)

Step 1: Clean beets

Trim off the root and leafy ends of the beets. Rinse under running water and scrub excess dirt off with a sponge or washcloth.

Step 2: Season beets

For the smaller beets simply toss with olive oil, salt, pepper & garlic powder.

For the larger beets, slice into discs first, and then season the same way. Arrange them onto a baking sheet.

Divide the smaller beets into tinfoil packets, and place them onto another baking sheet.

Step 3: Roasting time (sing to the tune of closing time…)

Roast beets ~1 hour, or until fork tender.

Step 4: Eat those beets!

The sugars in the beets make them caramelize all around the edges.

I personally enjoy my beets plain, but also they make a welcome addition to a delicious sandwich with a little hummus and roasted peppers.

Warning: eat enough of these bad boys, and they’ll turn your pee red. Don’t be alarmed!

Do you like beets? How would you cook them/add them to other dishes? Let us know!

Marissa