Roasted Beets
Beets are so good for you! I’m not talking about the canned kind either. Although, I do put those in my salads! Beets are heart healthy and better yet, liver healthy. For some reason, I always feel better when I incorporate beets into my diet. Like I said, I put them in my salads all the time.
But there is nothing like roasting beets in the oven! They get crispy and caramelized. They even get sweet after roasting. I like to roast my beets with onions because they do the same thing when roasted!
Beets are not something I’ve eaten all my life. In fact they were never really on my food radar until recently. But in the never-ending quest for side dishes, beets became a favorite. They are very dense though. So in order to figure out how to get them cooked through, but still get crispy, we went through a lot of beets around here. No complaints though. Like I said they have grown on me. Along the way, I think I discovered the trick to perfect roasted beets!
Beets are usually either red or yellow. One is not necessarily better than the other. Red beets however are really a pain to clean. You will have to wear gloves so as not to stain your hands. I do enjoy the taste of the red beets slightly better, but yellow/orange beets are just as good-and you don’t have to worry about the them staining your hands!
This recipe takes some time to cook, but the results are good and good for you!
Simple Roasted Beets
Ingredients
- 2 tablespoons olive oil
- 1 small onion sliced
- 3 medium yellow/orange beets cubed
- salt and pepper
Instructions
- Pre-heat oven to 400 degrees.
- Slice your onions. Set aside.
- Wash and peel your beets. Cut the beets into large cubes.
- Add the beets and onions to a large cookie sheet. Add the olive oil, salt & pepper. Toss to combine.
- Cover the cookie sheet tightly with aluminum foil.
- Roast the beets in the oven for 30 minutes. Uncover the beets, give them a quick toss. Return them to the oven for an additional 30 minutes or until the beets are tender and sweet!