It’s no surprise that I love beets. I really, really love them. I love their earthiness the almost dirty flavor. I love the way they stain my hands when I cut them. I love the big ones as large and solid as a man’s heart. I love the baby ones so small and sweet and delicate.
These beets make a nice, easy side dish and the simple flavorings do a lot to bring out the natural flavor and sweetness of the beets.
roasted baby beets
PrintIngredients
- About 3 or 4 Organic Baby Beets per Person A mixed variety is always nice
- 2 to 3 Tablespoons Butter from Grass-fed Cows
- Unrefined Sea Salt to Taste
- Freshly Cracked Pepper to Taste
Instructions
- Rinse the beets, taking care to remove any dirt or sludge from their skins.
- Then peel the beets, reserving their skins for the compost heap.
- If your beets are particularly large, cut them into bite-sized pieces.
- Place the beets in an oven-safe dish and dot them with better, salt and coarsely ground black pepper.
- Bake them at 375 ° F for about an hour, or until they’re tender when pierced with a fork.
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Heather says
I was a bit unsure about beets (having never tasted them before).
To my delight, this recipe was delicious as well as simple.
I cubed the beets to save on cooking time and it worked well.
Thanks!
Kathy says
I mentioned this on the coconut recipe page but beet and carrots brushed with coconut oil and roasted is also very yummy!!!
Erica says
This sounds very yummy! We are a HUGE beet loving family and noticed that mine are really coming along. I bet they will be ready to eat soon. We will surely be trying this one 🙂 Thanks!!