Roasted Beets

Beet Heart Salad 3.jpg
 

Night and day difference from canned beets, roasted beets are fantastic in fall and winter with a bit of Gorgonzola cheese or fresh goat cheese. Serve with fresh arugula for a perfect flavor profile.

Ingredients

  • 1-4 medium to large fresh beets, trimmed of greens and roots

  • aluminum foil

Instructions

  1. Preheat oven to 400◦

  2. Wash beets well and remove the tap root as well as any attached greens. Wrap beets tightly with aluminum foil. Place on a cookie sheet and roast beets for 1 hour. Allow to cool for 30 minutes before unwrapping and peeling.

  3. To peel beets, simply place under cool running water and rub peel off using your thumbs. Slice or cut into large chunks to serve.