Fresh from the Garden Roasted Beets
Fresh from the Garden Roasted Beets | Sweet and savory at the same time. These Fresh from the Garden Roasted Beets are not the typical beets you get out of a can. The sweetness comes from the beet without any added sugar. Perfect as a side dish, on a salad or just for snacking.
Try this Fresh from the Garden Roasted Beets Recipe! It’s a great way to add, extra high immune-boosting vitamin C, fiber and essential minerals like potassium and manganese to your diet.
Growing beets from seeds is super easy with a bountiful crop! Once the beets are harvested, take off the green portion leaving a couple of inches. Rinse and place in a container and refrigerate until ready to use. They will stay fresh for up to and maybe longer then a month.
When ready to roast, cut off both ends and peel.
Cut beets into bite size pieces, sprinkle with salt, pepper and olive oil.
Bake!
Fresh from the Garden Roasted Beets
These Fresh from the Garden Roasted Beets are not the typical beets you get out of a can. The sweetness comes from the beet without any added sugar.
Ingredients
- 2 pounds fresh betts, peeled and cut into bite size pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat oven to 375°. Line a baking pan with parchment paper.
Add prepared (peeled, cut up) beets to a large bowl. Sprinkle on the salt and pepper. Add the olive oil, gently toss to coat. Pour beets on prepared pan Bake 30 minutes, stir and continue baking an additional 20 minutes or until lightly roasted and brown. Serve hot as a side dish or cold on a salad.
MORE VEGETABLE SIDE DISH RECIPES
BROWN BUTTER BRUSSELS SPROUTS 2. SRIRACHA ASPARAGUS 3. CHILI LIME BAKED CORN
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I tried this right out of the oven and they were to die for! I’ll be paring them up with a salad tomorrow as well, thanks so much for sharing!
You’re Welcome Sam! I also eat them cold out of the refrigerator. 🙂
We actually planted beets somewhat experimentally, to see if they would do well in our soil. Thus, we only planted a few. We harvested what we had the other day and I had NO CLUE what I would do with them, as I’d never been a fan of beets. The thought of wasting ANYTHING we harvest is bothersome. Yours was the very first recipe I checked out, and because it was so easy, I went for it. OhMyGoodness!!! They were amazing! I gobbled the majority of them up before I finished preparing the rest of dinner! My husband got the few stragglers that remained, and now we’re both kicking ourselves for not planting more! lol! Thank you so much for opening our eyes to this amazing vege! Next year there will be MANY more planted and we’ll be waiting (im)patiently for harvest time! 🙂
That’s awesome Nancy! I love picked beets on my salads which is a total different flavor then roasted beets. I tell people that aren’t fans of beets to give the roasted ones a try and they usually love them. I’m so glad you gave them a try. 😀