You Can’t Beat Beets

Fresh Beets

You Can’t Beat Beets

I love beets and really can’t say enough good things about them. If you are one who strives to get your nutritional needs met by the food you eat rather than via supplements know beets pack a powerful punch in every bite:

  • Vitamins A, B & C
  • Folic Acid
  • Beta-carotene
  • Beta-cyanine
  • Iron
  • Potassium
  • Phosphorus
  • Magnesium

They’re also a good energy boost, cleansing for your body, and have other benefits you may not be aware of. Learn more about beets from the folks at Full Circle Organic Produce Delivery:



To keep moisture in the beets while roasting, trim greens from tops just above the bulb, leaving the skin in tact and bottom root tail attached.

Wash beets thoroughly and give them just a few pricks with a fork so they do not burst while roasting.

You can roast beets in anything, but keep in mind some juice will come out, and it can stain if you use something porous. I roast on a baking sheet covered with foil and use cooking spray on foil before placing beets on pan.

Roasting Time

Time will vary based on the size of the beet and oven temperature. You can roast them alongside most anything your are baking at 325 to 425 degrees if you’d like your oven to do double duty.

If roasting by themselves set oven to 375 degrees and begin checking smaller beets at 30 minutes.

Test with fork and roast until tender, cooked through, but not mushy.

Serving Ideas

Remove beets from oven and let stand until cool enough to handle them. Beets peel very easily while still warm. I use a small paring knife and the skin pulls right off with little effort. They’ll stain your hands though, so if you are making

When I have a hankering for beets my favorite way to eat them is sliced while still warm and topped with with a dot of butter and dash of ground sea salt.

Whole, roasted, peeled beets can be stored and reheated or used cold in salads.

Beautiful and delicious beet salads:

Menu Monday is a blog series dedicated to great food and menu planning.

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