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Monday, May 14, 2012

Roasted Beets 
O.K., O.K.  This blogging Mommy has been slacking....BIG TIME....let's just say family trips, a girls trip to Vegas for Cinco de Mayo & the Kentucky Derby, and a traveling husband have been pulling my attention away for the last few weeks but I HAVE RETURNED!!!!

Did you miss me?

Beets.  Hate them or love them, that's usually how it goes.  This girl happens to love them (although I used to hate them).

Scary.  That's what I thought cooking beets myself would be.

HAPPY!  That's how I felt when I pulled out the old Betty Crocker recipe book and found out roasting beets was easy!

This simple recipe results in delicious beets ready to serve warm with dinner or they can be chilled and served later as a salad (add a little goat cheese, pine nuts or shaved almonds and drizzle with organic olive oil, salt & pepper - DIVINE!).

Try it, let me know what you think.

Roasted Beets

Prep Time: 10 Minutes
Cook Time: 30 - 60 Minutes
Serves: 6 -8

2 Bunches Organic Medium Beets (approximately 6 - 10 depending on size)
4 Tablespoons Organic Extra Virgin Olive Oil, divided
2 Tablespoons Organic Sea Salt, divided
Aluminum Foil


  • Preheat oven to 400 degrees
  • Remove stems and thick ends from beets; wash thoroughly with a vegetable brush but do not remove peels
  • Spread a large piece of aluminum foil onto a cutting board or other flat surface.  Place beets next to each other (not on top of) and drizzle with 2 Tablespoons EVOO and 1 Tablespoon Sea salt
  • Take another piece of aluminum foil and cover the prepared beets. 
  • Fold edges down to seal off an to create a "steam pocket" for the beets
  • Place in center of oven 
  • Bake for 30 - 60 minutes; depending on beet size, begin checking them at 30 minutes and every 10 minutes thereafter.  Beets are done when they can be easily pierced with a fork through the center. 
  • Remove from oven, open a corner of the pocket to release steam
  • Remove top sheet of aluminum foil and allow beets to cool until they can be handled easily
  • Remove beet peels simply by using your fingers or you may also use a paring knife (you will be amazed how easily the peels just pull off with your fingers)
  • Once peels are removed, cut beets into 1/4 inch rounds
  • Place on a serving tray, drizzle evenly with the remaining olive oil and salt
  • Finish with shaved almonds, cracked pepper or crumbled goat cheese for some added flare or serve simply as is. 
  • Enjoy!

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