It’s all about the beets…bout’ the beets….no treble. (Sorry…I had to…couldn’t help myself)

Let’s kick fall of right with a lovely roasted beet dish. The aromas and colors will surely bring a sense of calm and serenity to the ever changing seasons around us.

Roasted beetroots and garlic on a baking tray


{Roasted Beets & Garlic}

~ 1 bunch beets, washed

~ 6 cloves garlic, skin on

~ 2 tablespoons olive oil

~ Salt & pepper to taste

Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

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