Beets are probably the most loved vegetable in our family, especially when roasted. The earthy sweetness is so unique, there is nothing quite like it. Beets taste like dirt, and that’s what I love about them. Last night I was able to acquire some fine beets from our downtown farmers market. Today they will be roasted!


Here’s how I do it:

4 Tennis ball sized beets

Sea Salt

Olive Oil

First, I cut the root and the stems off, close to the actual beet. I then boil them in salted water for about 45 mins or until tender. Let the beets cool a bit before you attempt to peel them. After they’ve been peeled, you can cut them into chunks or slices. Don’t slice them too thin, they will turn to mush. I slice mine about 3/4″ thick. Place beets into a roasting pan, along with other veggies if desired. Sprinkle olive oil and roast at 400 degrees for about 20 minutes, or until the beets start caramelizing on the bottom. Simple and delicious!

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