Beets are one of those foods you either love or hate. I happen to love them. My husband happens to hate them. I received 3 large beets from our weekly Farm Fresh to You shipment so I decided to roast them up for lunch while he was at work so we didn't have to play the "beets taste like dirt" game.
But, the truth is whether you fancy them or not, my roasted beet recipe satisfies all pallets. And, guess what? My husband liked them. What I love about this recipe is that it is super healthy and has a natural salty sweet sensation with the caramelization from the baking process and the sea salt on the finish. They were perfect on top of a fresh bed of spinach topped with feta cheese and a vinaigrette dressing. Next time you are in need of an easy side dish or want to impress your guests with a gourmet salad topper, give this recipe a try!
Oven Roasted Beets
- 3-4 Large beets, washed and peeled
- Olive Oil (enough to coat)
- 1 tsp. Red Wine Vinegar
- Ground Pepper and Sea Salt
- Cooking Spray
Preheat oven to 400 degrees. Cover a baking sheet with tin foil, spray with cooking spray, and set aside. Wash the beets, remove the stems and peel the skin with a veggie peeler. Cut the beets in 1 in. pieces. In a bowl, toss with olive oil and liberal amounts of salt and pepper. Place on the prepared cookie sheet and roast for 30-40 minutes, stirring occasionally. Remove and immediately toss with red wine vinegar and salt and pepper. Serve immediately for a warm salad/side dish or refrigerate for later use.