Now I’ve written this before in my other “beet” post but I’ve always been apprehensive of the beet. I’ve since grown quite fond of them and truly adore the rare golden beet. I found one organic stand at my Farmer’s Market and almost tripped over myself to grab what he had in stock. A costly little veggie, I left with 4 softball sized golden beets for $12. I didn’t care. I couldn’t get home fast enough to get these bad boys roasted and into my mouth. And that’s just what I did!
After just snacking on them, I’m finally sitting down to write my blog post. I hope you give these milder, sunny beets a try. They are a gem of the veggie world, in my opinion.
Preheat your oven to 400 degrees.
How to roast a beet. First, wash, and I mean wash/scrub the beet.
Second, cut off the top greens and the bottom piece.
Third rub with some olive oil. Season with salt and pepper (again I used LoSalt as a lower sodium alternative).
Fourth, place on a broiler pan that has been sprayed with olive oil.
Fifth, cover with tinfoil.
Place in your preheated oven and roast for 45-60 minutes or until you can pierce with a knife easily. Remove and let cool. Then peel or slice the skin off. Slice the golden deliciousness and enjoy!
— Knead to Cook