• 3 large beets
  • (or 6 small)
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • sprinkling of salt
  • dash of mustard powder
  • dusting of dill weed

Some years back I used to have more time to just sit and read cookbooks and I would do just that. Literally would sit in my free time and read the Joy of Cooking and all of it’s very interesting food facts, including history, nutrients, and recipes. So this one time I read all of the beet recipes and then invented my own, based on several found there.

I have since acquired a house, husband, and child. In my house we love beets. Lucky for me, they grow well around here, they are common in my husband’s culture and country of origin, and our 3 year old likes them too! *smile*

At summer’s end we ate ours roasted with other root crops and juiced the stems and leaves. It was lovely. Now that it’s winter and my garden is empty, I’m shopping at the local produce market up the street. Love their prices and availability of many in season items. Right now they have loads of gigantic beets (probably from cold storage though from Fall), so I’ve been picking one or two up every week. Beets are so nutritious, you wouldn’t believe it! I bet they will be the next “super food” we hear about in magazines. Loaded with fiber, protein, vitamin A (beta carotene) ,B (folate),C, calcium, magnesium, potassium, and phosphorus; they will make you feel so good after you’ve eaten some. If you aren’t sure you like them, please try them fresh. Do not judge them by the canned or pickled varieties. If you juice your produce, I recommend trying beet with apple and carrot juice, it’s fabulous! (Beets are quite sweet.)

There are a few ways to roast a beetroot. You may use only olive oil and salt if you’d like, and follow baking instructions below, but here’s my jazzed up version.

Begin by washing and peeling your beets with a vegetable skin peeler. I remove the tail and top. Your hands will be temporarily stained pink afterwards, but it’s much better to do this, than to bake them and then slip the skins off hot, in my opinion. Next you want to chop them up into medium sized pieces, about 1 or 2 square inches. Use both hands to chop through large ones, so you don’t strain your wrist.

Arrange in your best baking dish, lidded or not. Drizzle olive oil and balsamic vinegar over the vegetables, about 1 tablespoon of each, or more if you are making a large batch. Sprinkle some salt over the dish, about 1/4-1/2 teaspoon. Add a dash of powdered mustard and dill weed to this and if desired you may add other toppings such as parsley, pepper, thyme, or rosemary. Last I add 10 cloves of garlic to bake alongside the beets, yum! Pour 1/2 cup water in bottom of pan.

Bake for 1 hour at 350. It is optional whether or not you cover this with foil or a glass lid. I like to cover mine so they stay nice and moist.

Beets can be eaten hot or cold. You can use the leftovers to top salads later in the week.


What else can be done with beets? Check here for a lovely beet and potato salad or  here for a soup recipe.

done beets