Roasted Beets

At the store the other day I had a craving for roasted beets. So I picked up a bunch. 

Roasting them is easy and brings out the best flavor. Plus, the two little chickens love them!

Wash and trim the greens off the beets.

(You can save the greens to cook but I didn't, because I'm lazy)

Lay a few beets on a piece of foil. Drizzle with olive oil, sprinkle with kosher salt. I'll admit, I tried to take some cool shots of me drizzling oil and sprinkling salt but I'm not coordinated enough or something. Not good, people. Scary actually. 

Wrap the beets up and place on a cookie sheet. You can place these directly on the racks in your oven but mine always leak. I don't like putting out oven fires. Roast for about an hour at 375.

While the beets are roasting, make yourself a seriously simple salad of arugula, cilantro, avocado, and radish. Squeeze a half a lime and sprinkle some coarse salt. Inhale the salad. Eat the rest of the radishes out of the bag w/ butter and truffle salt. Don't share ANY with your four year old. 

Behold! Roasted beets. Let them rest for a bit so they're not too hot to handle.

 See all that red juice in the bottom of the foil?? That stuff is super stainy. So don't get it all over the place. And if you like your really pretty Boos cutting board to stay looking really pretty, don't cut them on it. Just sayin'. 

The skin should peel right off. I always run water while I peel the skin so I can keep washing my hands. I'm not a huge fan of having red stained hands but it's the price I pay for awesome roasted beets. 

Peeled! 

Then you can make a super simple salad of chopped roasted beets, with Cypress Grove Purple Haze Goat Cheese. Which has lavender and fennel pollen and makes my mouth water just thinking about it. Top off w/ snipped tarragon, a tiny splash of rice vinegar and some fresh pepper. 

Make another small salad for your weirdo four year old who loves goat cheese and beets. 

Happy Saturday, Peeps! Go roast some beets! (rhyming - kind of)

-Erin