These little beauties came from my sister Carman’s garden in California.  She is an outstanding cook and I really enjoyed cooking with her when I visited recently.

She brought over a huge box of beets.  I jumped right on it.  When I roast beets I usually peel them and wrap them in foil.  About 2 years ago I started to roast the beets diced and laid out on a sheet pan tossed in olive oil with sea salt and cracked pepper.  This is now my favorite way to cook beets.

All you need to do is crank up the oven to 450 degrees.  Cut the beets into a medium dice and toss with olive oil, sea salt and pepper.  It makes for easier clean up if you line the sheet pan with foil.  Roast for about 15 minutes or until beets are tender.

My favorite way to enjoy the roasted beets is to sprinkle some goat cheese over the top and put back in the oven for another five minutes.

Serve hot!

Here are some tasty links to other beet recipes.

Beet basics from Martha Stewart

Roasted Beets with Cumin and Mint

Various Beet information from the Farm