Roasted Beets

I love preparing roasted beets with olive oil and coarsely ground salt and pepper. They are a great side dish to a black pepper marinated pork or served cold in a salad with spinach, goat cheese and pomegrante. When I prepare my Carrot Beet Soup, I bake extra beets for a yummy cold sidedish for lunch.



Select beets of equal size for even baking. Medium sized beets may take over an hour to soften in a 400 degree oven. Halve or quarter the beets for a shorter cooking time, although this tends to reduce the sweet juiciness of the end result.

Remove the tops and coat the beets in olive oil, coarsely ground salt and pepper. Roast in 400 degree oven, turning occasionally until soft in center. I generally cut them in half towards the end of baking to easily test the centers.