Beets, Roasted

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, mincedWash, peel and minced
2 tablespoons onion, choppedWash, peel and chop
salt and pepper, to taste
1 tablespoon red wine vinegar


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

Jacqueline Larson M.S., R.D.N. and Associates