Roasted Golden Beets

I realized that I have a prejudice against a certain root vegetable, and it stems from a childhood trauma … OK, well, not so much a trauma as a mandate from my mother to clean my plate before I could leave the dinner table.  I remember staring down at them, those evil-looking sliced rounds of dark purple canned beets, served heated but long since grown cold.  I choked them down because I had to, but here it is, decades later, and I’ve been avoiding beets ever since.  Silly, right?  When I saw these beauties of the golden variety at the market I decided it was time that I made my peace–because really, what have beets ever done to me? They’re in season right now so they should be readily available at farmers’ markets and grocery stores, and this super simple preparation makes them an easy addition to basically anything you’re cooking!

What you need:
fresh golden beets (roughly two small or one big per person)
olive oil
salt/pepper to taste

1. Preheat oven to 400 and rinse beets.  Cut off the stems — you can save the leafy greens and cook those up with a little onion and bacon if you want! I followed this recipe and it was delicious.  Chop off the tops and bottoms of each beet.

2. Peel.

3. Cut into 1″ cubes and place in roasting pan or baking sheet.  Drizzle with olive oil and salt and pepper to taste (go easy with the salt, you can always add more after cooking!).

4. Bake for 20-25 minutes, tossing once or twice.  They should look a bit caramelized when they’re done — taste-test one of the bigger pieces to make sure it’s not crunchy!  The simple preparation really lets the flavor of the beets shine through.  An easy, delicious side dish that helped me overcome a lifelong vendetta … yep, I’m a officially a fan!