Roast Beets

I love roast beets in the winter time. Fresh from the market beets are nothing like the canned or pickled versions. Try them in salads, soup, juice, or just by themselves. It's rumored that during WWII bakers used beets in place of sugar due to food rations, hence red velvet cake (although I don't think many cake recipes use beets today). In addition to their notorious sweetness, beets are also very high in folic acid, potassium, and calcium. Chard is part of the beet family, and sugar beets are often used in sugar production (though, the refined sugar upholds none of its parent's goodness). Beet greens also make a lovely side dish in addition to their red root. Next time you need a tasty fresh side, think beets!

Ingredients

  • 1 bushel beets
  • 1-2 tbsp olive oil
  • dash of salt
Instructions: 

Serving: 1-2
Prep Time: 5 min
Cook Time: 45-60 min

  1. Preheat oven to 375°. Cut off the greens and any long roots. Wash beets thoroughly. Greens are edible so save them if you like.
  2. Coat the beets with olive oil and salt. Wrap each beet in silver foil and place in the oven. Cook time will vary on beet size.
  3. Once soft, remove from heat (try stabbing them with a fork to gauge for softness).
  4. Let cool for about 10 minutes, then remove the foil wrap. Let cool for another 15-20 minutes. Once cool, the skin will peal off very easily.
  5. Once the skin is removed, prepare and serve. You can serve lukewarm or cold.
  6. Enjoy.