Wednesday, February 6, 2013

Roasted Beets Recipe

A quick recipe for my Take it to work! recipe series...


This recipe for roasted beets is wicked simple and since it cooks in the oven, you can multitask your time and do something else while it's baking. Takes about 15 minutes prep time and 20-30 minutes bake time.

Yes, I lifted a free image of beets because I am AWFUL at food photography. If you make any of my recipes and manage to take a nice picture, please comment below and I will feature it ASAP!


2 bundles of fresh beets from the produce section
Olive Oil


Preheat oven to 350

Cut off stems and roots of beets, scrub thoroughly

Chop beets into 1-2 inch chunks and place in a large bowl

Toss beets with about 1/4 cup of olive oil, add basil and cinnamon to taste (I like adding a little more cinnamon than basil because of the natural sweetness of the beets)

Place season beets on a cookie tray and lay them out flat so they're not stacked on top of each other

Bake 20-30 minutes, until soft but not shriveled

Allow to cool, remove skins (they peel right off)

Throw them in some Tupperware and bring them to work all week! Tastes great cold and is PACKED with natural antioxidants, vitamins and minerals.

1 comment:

  1. I may be one of the world's only people who enjoys beets! At least, some of the time I enjoy them. This recipe sounds really cool - I'll have to try it out! Thanks for stopping by my blog, Diary of a Plague Year.