Great new vegetable to serve for a side or cut them up for a quick salad topper!
Prep Time: 5 minutes
Cook Time: 1 hour
Olive oil, for rubbing
Preheat the oven to 425 degrees Fahrenheit.
Wash the beets. Trim off all but about 1 inch of the beet greens.
Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
Roast the beets for 45 minutes to 1 hour, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. Serve immediately, or keep them refrigerated in a sealed container for 3 to 5 days.
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