Roasted Beets

Whatever name you prefer for them, beets, table beets or garden beets they are multi-functional. The bulb ends up of the root vegetable will be used in the recipe below… However, their green leafy part is also edible as well as the red stems.

A one-cup serving of cooked beet greens is an excellent source of: vitamins A and K, potassium and magnesium; and a good source of calcium.

 

Here is a simple recipe for how to roast beets at home:

Ingredients:

Beets (cook as many as needed- the recipe is good for any size beet)

Steps:

1. Preheat oven to 400 °F
2. Cut off beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose.
3. Rinse and Scrub the beets thoroughly (skip drying them), then wrap them loosely in aluminum foil.

Small beets can be wrapped together, but it’s easiest to roast large beets individually.

4. Place wrapped beets on a baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes.
5. Beets are done when a fork slides easily to the middle of the beet
6. Let the beets cool before peeling. Enjoy!

Tips:
To enhance flavour and pleasure of eating:
a) Peel beets before wrapping in aluminum foil and coat in an olive oil, salt and pepper mixture.
b) Drizzle balsamic or orange juice-glazed over freshly roasted beets.
c) If roasted, beets are refrigerated up to 1 week.