It’s Tips for Tuesday!
This week’s tip: Roast your beets!
I absolutely adore roasted beets, and they are so easy to make! Roasting them brings out their sweetness and gives them an amazing texture. They are delicious eaten warm or cold atop a salad. I like to top them with extra virgin olive oil and salt. Yum!
Try different varieties of beets… they are all tasty!
1 bunch of beets (any variety)
extra virgin olive oil
Preheat the oven to 375 degrees.
Cut the greens and any roots off of your beets (remember you can eat the greens). Place the beets in the oven on a pan (no oil needed). Depending on the size, they will be done in 50 to 60 minutes. Because smaller ones can cook faster, check them periodically. Remove from the oven when they are fork tender.
Once they cool a little, peel the skin. I like to chop them up and toss them in extra virgin olive oil, with a little salt. They make a fabulous cold salad topping and are also delicious warm as a side with a little feta cheese. If you are using them to top your salads, they will keep 2 to 3 days in the fridge. Enjoy!
A printer friendly version is below 🙂
- 1 bunch of beets (any variety)
- extra virgin olive oil
- kosher salt