Cravethegood.com
Recipe developer and big root vegetable fan at Crave The Good. Disciple of the No Carb Left Behind movement.
Your Guide
Scrub and trim beet stems to 1 1/2". Place in a large roasting pan, toss with a drizzle of olive oil, and cover with a lid or tin foil.
1
Roast beets at 400 f until easily pierced with a fork.
2
Remove cooked beets from roasting pan and run under cold water while rubbing to easily remove the skins.
3
ADVICE
Allyson Letal
Depending on how you plan on using your beets, prepare them for the freeze. Slices, dices, and even whole small beets are great from the freezer.
4
Fill up freezer friendly bags with cooked and prepared beets. I usually add a 1 meal portion for my family to each bag. Then either vacuum seal or close the bag.
5
Once bagged and sealed, transfer your beets to the freezer - they should last around 6 months - unless vacuum sealed, then they'll last 12.
To eat cold: allow the beets to thaw at room temperature for a few hours, or in the fridge overnight. To eat hot: heat the beets in the microwave in a microwave safe dish
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WELL DONE!