Beets are one of my favorite foods, especially when they are fresh from the garden. Beets are chock full of nutrients, B vitamins, iron, magnesium, and potassium to name a few. They are instrumental in helping to promote a healthy liver.
My favorite way to prepare beets is roasting them, although you can eat them raw, (just make sure you don’t stain your clothes). You can add beets to a salad or eat them as a side dish by themselves.
- Cook Time: 25 minutes
- Total Prep time: 35 minutes
6 medium or large beets (if you want a smaller batch, just use 3 beets)
Redmond’s Sea Salt
Fresh Ground Pepper
Parchment paper (optional, it makes clean up really easy)
Preheat oven to 425 using “Roast” option if you have it.
Peel beets, I use a potato peeler, however you can use a paring knife
Slice beets into 1 inch cubes and place in a large bowl
Add roughly 2 tablespoons of olive oil in bowl, add Redmond’s Sea Salt, fresh ground pepper to taste, and fresh thyme
Place parchment paper on the baking sheet
Add beets to the baking sheet, ensuring that they aren’t touching each other
Roast for 20-25 minutes, you will know they are ready when your fork penetrates them easily
Eat them warm or cold, they are great either way