<< Back

Baked Beets

BAKED BEETS (Can add other veggies to dish such as: sweet potatoes, onions, eggplant, garlic)

1 to 2 pounds of beets (allow 1/3 pound per serving)

Other veggies as desired: onions, white & sweet potatoes, eggplant, zucchini

¼ cup olive oil

Salt and pepper to taste ; Italian salad dressing, if desired

Wash and cut tops from beets, leaving 1” of stem and tap root.  Reserve tops for cooking later because they are delicious and good source of vitamins.

If using other veggies, wash but do not peel, cut into 1 ½” pieces.

Cut about ½ inch off the top of the garlic bulb and drizzle it with olive oil.

Place into a baking dish and drizzle with olive oil.

Bake at 350 degrees until fork can be inserted into center. Approx 45 minutes, stirring occasionally. Remove from oven and remove skin from beets. Season with salt and pepper. Drizzle with Italian salad dressing if desired. A conventional oven carmelizes the vegetables for a richer flavor.

Beets can be baked in microwave. It takes about 10 minutes on high heat for the beets. Test for tenderness and bake additional minutes as needed depending on size of beets.