Roasted Beets

Our fall beets are just about ready to pick. We preserved our spring beets, but recently pulled a few of the late beets to roast with dinner. I added them to the golden beets I snagged when my friend, Bren, offered me a tour of her garden. If you've only had beets from a can, I encourage you to try roasting fresh beets. Crispy and sweet, roasted beets are a quick side that pairs well with a variety of meats or as the star of a meatless meal.

Bren's yellow beets were a great contrast to our red beets. Although I served these with only salt, pepper and olive oil, I often make horseradish sauce for dipping (we also pull horseradish this time of year).

Just pulled from the garden: red beets (red tops) and yellow beets (green tops). 

Remove greens and roots. Greens are edible and can be prepared
similar to other greens: braised, sauteed, etc.
Peel beets with a vegetable peeler.
Chop beets into 1-inch cubes. Toss with olive oil, salt and pepper.  

If you're worried about stains on your wood cutting board, consider using a plastic board.
Beet juice stains on your hands can be removed with soap and water. Eventually.

Place beets in a single layer on a rimmed baking sheet. If available, use the convection
function on your oven for a crispy skin. Flip once during roasting. 

We served beets with grilled pork chops, homemade zucchini bread
and home canned peaches. I need to practice my food styling skills!

Roasted Beets
Bunch of beets (I usually do 1-2 beets per person, depending on size of the beet)
Olive oil
Salt & pepper to taste
Preheat oven to 425 degrees. Peel beets and chop beets into 1-inch cubes. Toss with olive oil and sprinkle with salt & pepper. Place beets on a rimmed baking sheet and place in preheated oven. Roast for 25 minutes stirring once. Serve with horseradish sauce.

Horseradish Sauce
1/2 cup mayonaise
1/2 cup sour cream
2 Tbsp grated horseradish, or to taste (be sure to use grated horseradish, rather than commercially prepared horseradish sauce)
Salt & pepper, to taste
Combine all ingredients in a small bowl. Serve as a dipping sauce with roasted root vegetables or as a an accompaniment to roasted meats.

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