BEETS

I decided to roast these guys – skin on. I’ve never roasted beets before but I’ve eaten plenty. I love, love, love beets. BUT, I never knew how much work went into making these little suckers. This might be common knowledge to a lot of you– but, bear with me,

• First you have to remove the leaves asap. I was told that they suck the goodness out of the beets.
• Then you have to thoroughly scrub the skin. This way you’re not roasting a bunch of dirt – because these guys are d-i-r-t-y

• (your oven should be pre-heating to around 400 degrees F)
• Side note, a very nice older French woman at the farmer’s market told me to always roast with the skin on; they have 10x the flavor this way. So when a wise looking 60+ year old French woman tells me to do something, I usually listen.
• Then you have to make a little tin foil cocoon/cave – stuff your beets in.
• Place your beet cave on a baking pan and roast for an hour (+/- depending on how many beets you have and what size they are)
• Take the beets out when they feel tender (stick a fork in em’, you’ll be able to tell when they’re done).
• Let them cool (please learn from my mistakes and follow this instruction).
• Now comes the fun part, take one beet at a time and place it under running water and rub the skin off with your hands. If the beets are cooked properly the skin should just fall off – or so they say. Don’t worry if you have to be a bit more aggressive with your beets, I got rough with them too. I even broke out the peeler.
• Once your beets are naked and washed, slice em’ up, drizzle a little evoo on top, sprinkle some salt and pepper on them and you've got yourself some delicious (basic) roasted beets.

These guys fulfill a sweet craving for me. I love these little roasted rubies with all my heart – and they’re totally on point paleo! Yum!