I have very few words to say when it comes to this recipe. Basically, this is how it went down: Washed the beets, peeled them, seasoned them, threw them in the oven, went to work out, returned to the kitchen, pulled them out and then…I ate them right off the baking pan before I even got a chance to put them on a plate.
I love beets…and I don’t even know when it happened. It was probably in one of my hungry eating frenzies when I first tried them and you know how everything tastes good when you’re hungry? But at some point I must have gone back for more and I still liked them…And so began my love affair…
I was looking for a baked beet recipe and I came across this one on the food blog For the Love of Food and I am so happy that I did. Hubby had to find these golden beauties at Wegmans for me because my local store had only the pretty purple ones.
Ingredients:
2 bunches of medium golden beets, tops trimmed and quartered
2 Tbs coconut oil (you could probably use olive, too…I just happened to have coconut. If your coconut oil is solid, just melt it in the microwave for about 10 seconds)
1/2 teaspoon cumin
1/2 teaspoon paprika
a pinch of Chile powder
1/4 teaspoon sea salt
Directions:
Remove the stems from the beets and wash them. I don’t think the previous author peeled hers, but mine looked kind of ratty so I did. So if you choose to, peel them.
Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Sprinkle on the spices and toss again.
Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.
They never had a chance…
Serves 4: Calories 103 / Carbs 8g / Fat 7g / Protein 2g/ Fiber 2g / Sodium 143mg
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