Skin on Roasted Beets

 

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     As the title implies, Skin on Roasted Beets is exactly as it sounds.  Little did I know until recently that this is a thing…where has this information been, why have I not heard about this until now?  This recipe could not be any simpler, and way less messy than all the peeling I have done in the past.  Now there is absolutely no excuse to not give this one a try.  Whether as a side dish, tossed in salads, or just as a snack, put this on your list as a “must try”!  And as an added bonus, save the Stems and chop them up in your salad! 😊

Ingredients~

Beets

Olive Oil

Seasoning as desired

     Scrub and trim your Beets, dice to desired size, toss with scant amount of Olive Oil (optional), season as desired.  Lay on parchment line roasting pan, roast at 400 for 35-40 minutes, stir half way thru.  Cooking time will depend on size of Beets. Enjoy 😉  PS. As an added bonus, don’t toss your Beet Leaves, save those, rinse them, and chop and toss into any Salad, simply divine!