Please note that I do not like pickled beets, not even a little bit. I love pickled things, but beets are WAY better cooked in other ways. If you think you don’t like beets, try them this way and I promise they won’t be NEARLY as bad as you think!
I was making this for myself because Jay “doesn’t eat things that taste like dirt,” which, to be fair, beets kind of do. But they taste like dirt in a good way!
Anyways. I used three medium beets and it made two servings.
Look at these lovelies! First, turn your oven to 400F if you have an hour to cook them, 425 or 450 if you’re in more of a hurry.
I peel my beets, but I’m not sure if that’s necessary, The skin is super thin, so you could probably just scrub them and go with it, like a potato – the skin is your choice! Anyway, cut off the tops and bottoms of the beets, peel them (if you’re into that), and cut them into big chunks.
See how purple and amazing they are? Lovely! Put them in some sort of apparatus that can go in an oven (I’m using a round cake pan because that’s the right size for my dang beets), and cover them in salt (generously, these guys are really sweet!) and 1 to 2 tablespoons of olive oil, depending on how many beets you’re using.
Yum! Now put the pan in the oven and let the beets roast away! These were about 1.5 inch pieces and took 50 minutes – the cooking time will vary based on how hot your oven is and how small your pieces of beet are. I’d say check them starting after 25 minutes with a fork. The beets will be tender like a cooked carrot and kind of black on the edges when they’re done.
Yayyyy beets! You could use this cooking method with any sturdy vegetable that you like – it’s great! I served these with salad and tater tots and will accept no judgment for the latter choice. They were delicious and had cheese in them. I also crumbled some goat cheese over the beets which gave a great contrast with the salty cheese and sweet beets!
Enjoy these, and please don’t take a sick day after you eat them – you’re fine, I promise.