Ingredients
- Beets, as many as you like
- Kosher Salt, a whole lot
- Olive Oil, enough to thinly coat the number of beets you have
Roasted beets are one of the best delicacies in life, but it can be tricky to get them right. Beets are native to the Mediterranean region in southern Europe, so we recommend using olive oil and sea salt to get the most out of them. The trick is to cover them in salt and roast them in their own skins.
Directions
- Preheat the oven to 450º F
- Cut the tops and scrub the beets, do not peel the skin
- Coat the beets in olive oil, we put it in a big bowl drizzle oil on them and swirl them around until coated
- Cover your pan with tin foil and put the beets on the pan
- Cover the beets with salt generously. Don’t be shy, the salt is part of the roasting process but will not ruin the beet.
- Roast for ~35 minutes. A fork should easily penetrate the skins, and the sugars will be caramelized on the bottom.
- Pull out the beets and peel off the salted skins. We use gloves and a paper towel to make this quick
- Slice and serve
