Roasted Beets

A wonderful friend brought back fresh veggies from the Texas Valley. Lucky for me, she shared! I got some beautiful beets. I love beets and I really love them roasted! They're good hot or cold, in a salad or all alone.

What you need:

• beets, I used 3 beets for 2 people
• 1 tablespoon olive oil
• salt, to taste
• 1 tablespoon balsamic vinegar 
•  pepper, to taste

What to do:

 Peel and cut beets into wedges.

Toss beets in olive oil and lightly salt.

Place beets on a cookie sheet or roasting pan. (You can see here that I decided to roast onion and sweet potatoes as well.)

Place beets in a 450 degree preheated oven for 25-30 minutes.  Stir beets around a bit after 15 minutes of cooking. Cooking time may vary a bit depending on the size of your beet wedges.

Immediately after taking beets out of the oven, toss them in balsamic vinegar.

Salt and pepper to taste.

I love leftover roasted beets in salads with feta! Try it. Also, don't throw those beet greens out. The greens and stems can be sauteed or roasted and are completely delicious. I made beet leaf chips by tossing the leaves in a little olive oil and salt and roasting them in the oven until they were crispy.