Saturday, January 8, 2011

Beet it: How to roast your own beets

I've met a few people recently who have never had the pleasure of eating roasted beets at home. Roasted beets, well any roasted root veggie really, is a simple and healthy side dish. And let's not they are DELICIOUS.

If beets aren't a frequent ingredient in your pantry you may not know what flavours compliment this veggie.

My favorite flavor pairings include:
  • blue cheese
  • chives
  • orange juice
  • tarragon
  • walnuts
  • honey
  • garlic
  • ginger
  • pepper
  • apples
  • cilantro
These are just a few of the great things you can think to add any beet recipe.

50 calories are in one cup (250 mL) of cooked diced beets.
Beets are a good source of potassium, folacin and Vitamin C.

Beets have been cultivated since pre-historic times in the Mediterranean area and were originally grown only for their leaves. In wasn't until the times of the Roman empire that people began to eat the roots as well.

Roast Your Own
To roast yor own beets follow these simple steps:
Note: You may want to wear gloves so as not to stain your hands.


2-3 lbs beets
3 tsp olive oil
dash of salt and peppler


  • Preheat oven to 375 degrees.
  • Wash beets.
  • Chop off both ends of your beets.
  • Cut each beet in quarters.
  • Place in a large bowl and add a few teaspoons of olive oil, salt, and pepper. Mix.
  • Spread beets on large cookie sheet.
  • Roast for 40-50 minutes depending on size of beets.
  • When fork can easily pierce the beets they are done.
  • Cool slightly and then peel off skins (again gloves might be useful here).
  • Eat like this or add to a salad or other recipe.
  • Enjoy!


  1. Thanks for the reminder! I looked at some at or farmers market today and thought, "what would I do with these?" I don't have a big beet repertoire, this is nice to add.

  2. I also love roasted beets with goat cheese! :D