There are many ways to enjoy beets. Shaved over a salad, grated and used in wraps and sushi, juiced, or blended with hummus or pancake batter. Many people don’t realize that this root’s green top is also quite edible. I like beet greens sautéed in a little evoo, garlic, and salt. Although you can easily find beets canned or even vacuum packed, they are just never as good as freshly roasted beets. These hard roots become tender and sweet after spending some time in the oven. Although they take a good 40 minutes to cook, the actual work is short and sweet and roasting is the easiest way to peel these little gems. 

I like to roast a big batch of beets and use them throughout the week in lunch boxes, salads, and dinners. Beets aren’t just delicious and pretty to look at. They are also incredibly nutritious. Beets are great immune system boosters, as they are high in Vitamin C and other minerals. They are also high in folate, which is important for pregnant mamas. 

So let’s get to roasting!

Use your beets in this beauty of a salad!