Beets are in season and they’re so easy to make! Beets come in gorgeous vibrant colors; I found these lovely beets at the Dupont Circle Farmers’ Market, open Sundays from 10 am-1 pm from now until April and 8:30 am-1 pm after April. The hardest part about this recipe is peeling and cutting them. Once that’s done, just pop them in the oven for a half hour to an hour (depending on how soft you like them) and go do other stuff. This recipe is one of the simplest ways to make beets, but you can add other seasonings depending on what you like: rosemary, garlic, and balsamic vinegar go very well together, so does ginger, cinnamon, and butter. Beets and feta is also a classic. Experiment! You can also make a big batch of this and it will keep in the fridge for about 5 days, perfect as a side dish or snack.
Time: 40-60 minutes
1 pint of beets, washed, peeled, and diced into roughly 1/2-inch pieces
Olive oil or canola oil
Salt (optional) and pepper to taste
1. Preheat oven to 400° F.
2. Toss the beets with oil, salt (if desired), and pepper to coat evenly.
3. Place the beets in a baking dish lined with foil and roast for 30-60 minutes, or until tender when pierced with a fork.
4. Remove the beets from the oven.