Roasted Beets

 

 

Beets, glorious beets. They're beautiful deep scarlet and succulently sweet. Pickled, savory, cold, or hot matters not because they are yummy AND good for you. My garden is beginning to spill over with beet greens which means the dirt beneath is teeming with deep red orbs. I love them pickled and roasted best. Served with goat cheese makes for a perfect salad.

 

Roasted Beets

1.00 serving (178.29 grams)

Nutrient%Daily Value

folate36.4%

manganese30.5%

vitamin K19.8%

fiber17%

vitamin C16.7%

omega-3 fats14.5%

potassium13.6%

Calories (157)8%

Scrub beets with a stiff brush to remove dirt. Cut off tops leaving about 1". Trim root end just a little. Pat dry with paper towel and lay on a sheet of foil. Drizzle with olive oil and sprinkle with salt. Wrap, sealing edges tightly. Put on a tray and roast at about 350-400 for an hour. Remove from oven and open foil and allow to cool enough to handle. (This is when I put a plastic glove on.) Gently slide skins off. Cut and serve however you desire. Now go eat your vitamins and minerials.