I love eating beetles!
And by beetles, I mean beets, of course. I’m not sure why I’ve taken to calling them that, but I find it amusing.
Matthew bought these at the farmers’ market on Saturday — our first of the season. The beets in our garden aren’t this big yet.
Wash beets thoroughly. If they’re fairly small (and sometimes even if they’re big) you can skip peeling them. (My sister taught me this.) Cut them into small chunks. Toss with a bit of olive oil and salt. Spread in a single layer on a baking dish. Roast for 45-60 minutes at 325-400 degrees F, stirring occasionally.
Delicious on salad with poppy seed dressing (recipe here), onions, toasted pecans, and goat cheese. Other serving suggestions: serve the roasted beets as a side dish or toss with pasta.