Gimme a Beet
Like lots of people, I wasn't sold on beets as a youngster. I wouldn't even look at one, let alone taste it. But I grew up and gave them another chance, and we've been hanging out for several years now. I like them much better raw than canned, so this easy roasted beet recipe is my go-to side dish when I crave a bit of beets.
Gimme a Beet
8 raw beets, stemmed and scrubbed (save the greens to sauté later with olive oil, sea salt and pepper)
2 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon white wine vinegar
Preheat oven to 375. Drizzle beets with the oil and spices. In a tinfoil tent, roast the beets for 45-50 minutes. Slide peels off when cool.