Image from Tiny Farm Blog.
Unlike our President Elect, I love beets. And this is my all-time favorite beet recipe. I have tried others and always wish that I had just made this one. If you haven’t tried beets in years or only know beets from salad bars – this is your recipe.
The beets are roasted, which is the easiest, least messy, and most tasty way to prepare beets (in my opinion, of course). I like to wrap beets individually in foil – it reduces the mess, helps them stay juicy, and the peels slip right off when you roast them this way. It does take a little longer, but worth the extra time especially since the oven does all the work.
I have used all types of beets in this recipe – red, golden, chiogga, and they all work equally great. This is a great weekday meal because the prep-time is minimal. You just have to allow for enough time for the beets to roast (about 1 to 1-1/2 hours). You can also make the recipe a day or two ahead (except for combining the beets and greens).
