I love beets, in any form, but especially roasted. I find that when beets are roasted, their natural sweetness comes out the most. I have fond childhood memories of eating pickled beets with mayo, yes it’s an interesting combination, that I’ve since grown out of. Why have I grown from this memory? Well it’s just not a flavor combination I enjoy any more, since I’ve started my personal cooking journey, and discovered different ways to prepare beets. An added bonus to eating beets, they are a great vegan and vegetarian source of iron.

Roasted Beets (makes 4 servings)

• 3 lbs fresh Beets, washed thouroghly, as they tend to be sandy. Stems, leaves and thin roots removed. Quarter and halved, if small and 1/8th and halved if medium or large. Reserve the leaves and stems for a pesto, sautes or soups.
• 2 Tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp ground Black Pepper
• 1/2 tsp Aleppo Pepper Flakes
• 1/4 tsp Sumac

Get ready to bake!

1. Begin by preheating your oven to 400 F. Then prepare beets as outlined above, and put into a large bowl. I find that I have to scrub the beets with a produce brush to get the sand and grit off.
2. Add Oil and Spices to the bowl with the beets, toss.
3. Onto a parchment paper lined, dump your spiced beets.
4. Bake the beets until fork tender, or 1 hour.

Serve warm as a side, or cool before adding to a salad. This recipe can be made 2-3 days before use.

I made these specifically for my Moroccan Inspired Beet Salad, but enjoy however you like.