Popped in the oven and roasted for 55 minutes, these delicious beets almost look like fleshy tomatoes. I couldn't resist adding a couple of freshly picked carrots:
Yum! Go to Canadian Living for the full recipe. It's very easy really: just add some olive oil, garlic, rosemary and seasoning. Roast in a foil packet at 400 degrees for an hour.
Don't throw out the leaves. They can be eaten raw or cooked just like spinach.
For the full scoop on enjoying beets and their health benefits, World's Healthiest Foods has it all.
2 comments:
...I think that if we leave them in the ground longer the red/white becomes more pronounced. The beet greens from these beets were especially tasty, and the stalks too!
I think you're right. They'll probably grow a little more as well if we leave them in.
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