Portion Size: ½ cup beets 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 large bunches beets (4 cups)	Wash, trim, peel and cube
¼ cup olive oil, divided
2 cloves garlic, minced	Wash, peel and minced
2 tablespoons onion, chopped	Wash, peel and chop
salt and pepper, to taste
1 tablespoon red wine vinegar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat the oven to 350°F.
2	Wash the beets thoroughly. Peel the beets and remove the greens.
3	Rinse greens, removing any large stems, and set aside.
4	Chop beets into bite size pieces. (cubes)
5	Place the beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil.
6	Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
7	When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
8	Add the garlic and onion, and cook for a minute. Season with salt, vinegar and pepper.	Cook until internal temperature reaches 135°F.

Variation: : Beets can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Roasted Root Vegetables: Omit vinegar. Roast with 1 cup beets, 1 cup carrots, 1 cup diced onions, 1 cup parsnips. Season with 1 teaspoon dried thyme leaves. 

Variation: Roast 4 cups diced (red or yellow) beets mixed with 1 tablespoon olive oil, 2 tablespoons honey, ¼ cup sliced red onion,  juice and zest from 2 large oranges, in a 400 F. degree oven for 20 minutes or until tender.