Roasted Beets = Yum!

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I like beets.  I like them pickled.  (Greer makes them.)  I like them fermented and made into borscht.  I like them raw in salads.  But most of the time when Farmer Pete gives them to us, they linger in the refrigerator until they start rotting.  Then they are fed to the chickens, who end up with bright red poo.  This is not only gross, but it also causes great consternation for the hens since they are naturally attracted to eat red things.  Yes… disgusting.

I think the main reason that our beets end up not being cooked is because I dislike peeling them.  Beets are an odd shape to peel, and my hands end up stained for days afterwards. So, I was thrilled to learn a new way of cooking beets from my friend Susan that doesn’t require peeling!  I always thought the skin would be too tough, but they weren’t noticeable at all.  I was eager to try it for myself after returning home from Virginia.

Roasted Beets, Unpeeled!

  1. Preheat the oven to 400*.
  2. Wash the beets, trim off the ends, and dice them.  (Yes, it does stain the hands a little, but not as bad as peeling!)
  3. Place parchment paper on a cookie sheet.
  4. Toss the beets in olive oil or coconut oil and spices of your choice.  I like a little garlic and rosemary, but they would be good with cumin or curry as well.
  5. Spread the beets out on the pan and roast for 20-30 minutes, or until cooked through and browned nicely.
  6. You can use the leftover beets for a paleo hash!  (Golden ones look nicer in the hash.)
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