A Tasty, Simple Grilled or Roasted Beet Recipe (even beet-haters might like it!)
I have NO idea why, but we got the opportunity to try pickled beets. And if we ate it, we got a special sticker saying “I eat beets”.
We wore the stickers with pride because anyone who has ever
choked down eaten pickled beets SHOULD be proud.
Fast forward to my adult years. The pickled beet memory was still in my brain and I was convinced I didn’t like beets. But 2 yrs ago, I worked for an organic vegetable farmer at our local farmer’s market and in turn received a CSA share each week. And this farm grew LOTS of beets.
The farmer convinced me to just roast or grill them with a little olive oil, salt and pepper and promised I’d like them.
She was RIGHT!
So, for all you beet-haters out there, try this. If you still don’t like them, then there really is no hope for you….
Beets, peeled and sliced OR quartered
Remove beet stems/ends and peel. Cut into thick slices or quarter them.
Place on piece of aluminum foil that is folded in half (less chance of leakage this way).
Drizzle with olive oil, sprinkle with salt and pepper.
Fold up edges of foil and close well, forming a little foil pack.
Place on grill for about 15 minutes or roast in oven at 375 for 20-25 minutes, less if sliced more thin, maybe a little longer if quartered.
Carefully remove from foil and serve with your favorite meal!
(Shown here with ground chicken patties from Creswick’s Farm, on Little Rooster Bread Company buns, with sliced mango on the side!)
Give these beets a try and
then leave a comment if you
were a previous beet-hater-turned-lover!
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