Roasted Beets Recipe (Tasty Tuesday)

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Tasty Tuesday Recipe

Alex came home from school a couple of weeks ago and declared,  “Mommy, I like beets. They put them on the salads at school and they are yummy.” To which I replied “Are you sure because you always say you don’t when we have them.” (Can I just say too, I applaud my son’s school for including beets in their menu!!!) “Oh yes, Mommy, they are so good. They taste like the ones I like at Pizza Hut.”

Well, sound the trumpets and turn on the light bulb because this was one of those “duh” moments we parents sometimes have. My son doesn’t dislike beets. He dislikes pickled beets! How did I determine this? I don’t know about your local Pizza Hut’s salad bar, but ours is fantastic and includes diced, non-pickled beets. Until that moment I had never made the correlation or even noticed that my boy did indeed eat the ones on his salad off the buffet but not the ones I served at home.

Mr. Everyday and I enjoy both kinds, so I guess I just never thought about it. Well, that was all it took. I bought a can of “regular” ones the next day to confirm my suspicions and I was right! So now it was time to figure out another way I could cook them besides the “can opener” method.

That’s when I thought about how many other veggies I have roasted and it’s such a fantastic way of cooking “new” veggies because the flavors are simple yet developed. If there is a veggie you or someone in your family, even a child, thinks is yucky, try it roasted at least once and you might be surprised! Once again my oven did not disappoint! So, it was time to try roasted beets!

We all agreed these roasted beets were delicious, tender and almost had a “nutty” flavor. Plus, Alex was so excited that he came up with the idea. We won’t tell him any different, now will we?

-Krista, Everyday Mom’s Meals

Roasted Beets Recipe

Roasted Beets Recipe

Roasted Beets
Makes 3 servings

What you need:
6 medium-sized beets, stems, leaves and roots removed
Olive Oil
Kosher Salt

What you do:

  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil.
  • Using a vegetable peeler or paring knife peel the beets.
  • Slice into 1/2-inch rounds.
  • Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.
  • Cook for 40 minutes until tender, flipping half way through.
  • Remove and add a little more kosher salt.

Do you like beets? What is your favorite way to eat beets? What is your favorite roasted vegetable?


  1. Emma Crawford says

    Girlllll, these beats are off the charts! Found some marked down at HEB, 10 pounds for a buck. Out of the pickling, the creamed, the chilled salads, this is the best way I’ve found to fix them! Thanks for sharing. Lovely pic.

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