Roasted Beet “Candy”

by Tuesday, December 20, 2016

Literally 3 ingredients. A lunch dish or a side piece these beets will have you beating with a new drum. Historically I’ve never been a fan of beets, my father prepared them from a can, boiled and thickened with flour. Horrific. As an adult I thought they tasted like dirt, while not entirely untrue – that earthy taste is one to be craved ever so often. I also love the beautifully colored juice beets produce and the magic that happens when you blend it with fresh ginger. For something heartier – try this.

What I used

  • fresh beets – spiraled OR chunked in half inch pieces
  • sea salt – 1/2 teaspoon
  • coconut oil – 2 tablespoons

What I did

Preheat the over to 400 degrees. I used a glass baking dish, put the beets in the dish and drizzle on the coconut oil. Toss the beets to make sure they are well covered then sprinkle on the salt, again tossing until evenly distributed. Roast for 30-35 minutes, depending on preference you may want to bake a little longer for a crisper beet.

The coconut oil really brings out the sweet earthy taste of the beats and the salt contrasts that perfectly. I made these for lunch #mealprep but the perfect side for any light fish as well.

Try & Share! #therobertashow

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