Ingredients

The following ingredients have 6 Servings
  • 2 bunches Heirloom Beets (I used one purple and one gold)
  • Olive Oil, to taste
  • Coarse Salt, to taste

Instruction

  • Preheat oven to 400F. Wash beets by scrubbing with a vegetable scrubber or a good quality paper towel to remove dirt. Pat dry and snip off leaves and root tips.
  • Lay beets on baking dish on flat root-less side and toss with olive oil and coarse salt to taste. Roast for 1 hour or until beets are tender when pricked with a fork. Remove from oven, peel, quarter, and sprinkle with more coarse salt and pepper.*
  • *Cook’s Note: if using beets of various sizes, cooking times will vary. Check all beets for levels of tenderness and remove any beets that are done from the oven. Keep uncooked beets that still require roasting time in oven until tender when pierced with a fork. In most cases, you will only need an extra 10-15 minutes, but use the fork technique to ensure levels of doneness.