The preparation for this is minimal. It’s really a matter of cleaning and peeling the beets, dressing them with a little olive oil, salt and pepper and placing them into the oven. I’d estimate it takes about 1 minute per beet for peeling, that’s the toughest part of this as the skins are not so friendly to remove. Totally worth it though! It goes so fast you’ll only remember the delicious part, not the peeling part.
Overall time to prep about 5 – 7 minutes.
Whole: I kept the beets whole because I put them into the oven along with my roasted chicken (roasting at 400 degrees Fahrenheit), this takes about an hour.
Cut into quarters or fifths: Then you’ll need only about 30 – 40 minutes (check the beets for done-ness at 30 minutes, when they’re tender and yield easily poked with a fork or knife).
Steps to put this on your table:
- Rinse, peel and trim the tough stem ends from the beets.
- Lightly cover with extra virgin olive oil, salt and pepper to taste.
- Roast in a 350 – 400 degree Fahrenheit oven for one hour if roasting whole beets, 30 – 40 minutes if cooking the beets cut into smaller pieces (cut into quarters or fifths, not smaller unless you further reduce roasting time).
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