A classic in our house, roasted beets are the perfect side to any savory meal! I go ahead and cook these up when I get home from the grocery store or when I have the time early in the week so I can throw dinner together in no time.


2 beets, any variety
2-3 garlic cloves, smashed (I don’t even peel them)
olive oil
pinch of thyme
salt and pepper

Aluminum foil 12-18in long.


Preheat oven to 375°F. Clean beets well and trim the excess root tip and any stems. Place beets and garlic in the center of the foil, drizzle with olive oil, pinch of thyme, salt and pepper. Wrap the foil around the beets, making a little pocket thats completely closed. Not tight. Bake for 45-90 minutes depending on the size of your beets. I pull them out and stick a fork in them at about 45 minutes, if the fork goes through with ease, they’ve done, if not put them back in the oven and check on them every 30 minutes or so. Once they’re cool, take a paper towel and wipe off the skins of the beets (I know it sounds a little crazy but it peels them like a charm and keeps your hands from turning PINK!) Lasts in the fridge for a week or so and the freezer for a couple months.

I like to chop these up and keep them in the fridge then they are ready to throw on anything from salads to bumping up some liver health on the side of any dinner to marinated in a vinaigrette with charcuterie and cheese. We love beets.

Also, DON’T throw away the garlic! You just made roasted garlic, throw that mush in your next homemade salad dressing!



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