Really, all that leaves is roasting, which is, luckily, the best way to eat a beet. Lowish, slow cooking allows the flavors to deepen, the sugars to mature and caramelize and the flesh to become tender. Once roasted, beets keep really well in the fridge for a week or more, and can even be frozen. If you’re doing a Whole30 regimen or 21 Day Sugar Detox, these sweet little medallions do a great job standing in for dried fruit in salads. Plus, you can always slice them into a longer thinner shape and make them into fries. And here you thought that fries weren’t on your new year’s diet!
- 6-7 whole beets
- 2 Tablespoons extra virgin olive oil or oil of choice
- 1/2 teaspoon coarse salt
- Optional: dusting of garlic powder fresh ground black pepper, paprika, cumin or chili powder
Preheat the oven to 350F. Line a large baking sheet with a nonstick pad or tinfoil lightly coated in nonstick spray. Set aside.
Rinse, then scrub the beets with a brush or coarse sponge. Transfer to a plastic cutting board (if you use wood/bamboo, it may become permanently stained). Use a sharp knife to cut off the step and root ends of each beet, then chop into 1/2" cubes.
Transfer cubes to a large mixing bowl and toss with oil, then salt (and other spices of choice, if desired).
Spread the beet cubes in an evenly-spaced layer on the prepared baking sheet.
Bake for 45-60 minutes or until cubes are slightly crisp around the edges and tender in the middle.
Store completely cooled beets in an airtight container for a week or more in the fridge, or up to 6 months in the freezer.
Yield: About 1 cup roasted beets