Recently, I’ve been on a huge beet kick. I saw them on sale at Whole Foods and picked up 6 (3 red, 3 golden) and took them home to roast for a salad. Beets contain lots of folate, magnesium, and vitamin C and are perfect in an arugula salad (with a sprinkle of goat cheese!) They’re also really easy to cook – you just need a little patience because they do take a while in the oven.
Oven Roasted Beets
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Drizzle with some olive oil:
Wrap each beet in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour (depends on the size of the beets – mine took about 1.5 hours). Remove from the oven and let cool. When the beets are cool enough to handle, peel by pushing the skin with your fingers. Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper: