Have you fallen in love with roasted beets in a salad while dining out? They seem to have climbed the ranks in recent years and are adored by foodies, especially when accompanied by yummy things like goat cheese and walnuts in an arugula salad. As a root vegetable, beets are usually best to harvest late spring into early fall. You can buy them already roasted in the chilled section, but they are actually quite easy to roast on your own.
Despite their earthy bad rap, beets can be a fun vegetable to introduce to your picky eaters. While safely slicing up the beets with your kiddos, you may notice a red or pink stain on your hands.This can be an exciting opportunity to teach your kiddos about plant pigments and nutrients, but BE AWARE, eating beets may also cause you to notice pink or red urine or stools. This is nothing to be alarmed by, but has to do with the pigment in beets, and some individuals respond more than others. Beets boast a host of nutritional benefits, including but not limited to anticariogenic effects, improving athletic performance and decreasing inflammation.
Let's get roasting!
6 fresh beets or as many as desired
1 tablespoon olive oil about 1 tablespoon for every 4-6 beets
Salt and pepper to taste
- Preheat oven to 375°F.
- Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt, and pepper.
- Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
- Roast the foil package for 1 hour or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
- Serve warm with butter or chilled in salads.
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