Another item I continue to pick up at the Farmers’ Market weekly is beets. All the colors, and all the sizes.
Depending upon the week and what I’ve got in mind, I’ve spiralized them, I’ve shredded the beets for a salad, and I’ve roasted quite a few of them.
There’s something pleasantly simple and delicious about roasting beets in coconut oil. A healthy oil, it’s one I haven’t used to terribly much… and I’ve come to love the flavor it brings to roasted veggies.
Coconut Oil Roasted Beets
Serves 3
INGREDIENTS
6 small beets, peeled and chopped
1 Tbsp. coconut oil, melted
salt
pepper
herbs de provence
INSTRUCTIONS
1. Preheat the oven to 400 degrees.
2. Peel and chop your beets. Beets grow in the ground, so it’s important to make sure you clean them well. Farmers’ market beets usually come with extra dirt… free of charge.
Also, rinse and wash your hands frequently… or they’ll be stained pink! Chop the beets into chunks/slices that are about the same size. This helps to make sure that the beets cook evenly.
3. Melt about a tablespoon of coconut oil. Toss your beets in the coconut oil. Lightly salt and pepper.
4. Sprinkle with herbs de provence and toss to coat.
5. Place on a cooking sheet, topped with parchment paper. Roast veggies for 35-45 minutes, until tender and caramelized.
