Bunch of beets, greens removed (use in other recipes!) & washed wellOlive oil or vegetable oil Salt & pepper

Preheat oven to 350. Chop beets into bite-sized chunks. Pour a good amount of olive oil into a baking pan large enough to hold all beet pieces in a single layer (typically a 3-4 second pour should do it, though it’s tastier to give a little extra!). Add beets, salt, & pepper & toss until all roots are well-coated. Cover pan with foil & roast, stirring occasionally, until very tender when pierced with a fork or knife, 30-45 mins or so, depending on the size of the beet chunks. Serve as a side-dish or as a salad topping. Tasty! Great with garlic and onion, too, if desired.

One of Molly’s favorite ways to eat beets, as taught to her by a former co-worker from Sauvie Island Organics, Jason Karnezis

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