I don’t know about you, but I had never been a fan of beets…. I always pictured a can with purple wet things inside. I didn’t even know the term “Golden Beets” existed.
Until I lived next door to Whole Foods… {boy was that expensive!}.
This is when I discovered golden beets and their amazingness.
I was on a mission to make a beet goat cheese salad {recipe soon to follow}, but I had to learn to roast beets first. I picked up a few bunches at Whole Foods {where else?!}. And soon found out how to roast beets to perfection {from the Power Foods cookbook}.
Once roasted they are great as a side tossed in vinaigrette, or on top of a salad or just as a snack. Can you tell how much I love them?
{I tossed a few carrots in this batch.}
What you will need:
A few bunches of fresh beets {add fresh carrots if you like}
Salt & Pepper to taste
Fresh Rosemary
3 T. Olive Oil
1/2 Vegetable Broth
Get Roasting.
Preheat oven to 425.
Rinse the beets thoroughly.
Chop the tops and bottoms off each one. Then cut in half. Put them in a bowl and add salt and pepper, olive oil, and any fresh spices that you would like {I used Rosemary… You can use dried as well}.
Spread in a baking dish.
Pour the broth into the dish. Cover with tin foil. Bake for 45 minutes until easily pierced by a fork.
The key to the perfect roasted beet is making sure they are cooked completely. And then waiting until they are partially cooled off and placing each one into a paper towel and gently rubbing your palms onto the paper towel until the skin gently rubs off.
You are then ready to slice.
What are your favorite ways to enjoy beets?