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

Ingredients

6 medium or large beets (if you want a smaller batch, just use 3 beets)

Olive oil

Redmond’s Sea Salt 

Fresh Ground Pepper

Fresh Thyme

Equipment

Baking sheet

Parchment paper (optional, it makes clean up really easy)

Peeler

Instructions

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