Roasted Beets

I understand some people hate beets. They were a dicey root for me, too… until I started roasting mine. Seriously. I can get behind either a raw grated beet salad, beet kvass, or these here roasted beets. Otherwise? I’ll pass… just telling the truth!

Sweet and savory never tasted so good. Or simple. Also, the way your house smells with these in the oven? Get out! It’s SO GOOD.
 

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Roasted Beets

Learn how to make this easy side dish for those extra CSA beets!

Ingredients

• 6 medium beets peeled and sliced into 1/2 inch wedges
• 1 tablespoon fresh rosemary finely chopped
• ghee coconut oil or olive oil
• sea salt and cracked black pepper

Instructions

1. Preheat oven to 350 degrees. Toss beets with enough ghee to evenly coat.
2. Sprinkle with rosemary, sea salt and cracked black pepper.
3. Bake for 20-25 minutes, until each wedge is browned around the edges and tender throughout.
4. Serves two, or four if you toss with arugula and toasted walnuts (oh, and maybe topped with a poached egg?). Just a thought!