Roasted Beets
Roasted Beets
1 bunch of beets
2 1/2 tbsp. olive oil
3 tbsp. garlic
Salt (to taste)
1/4 tsp. pepper
1 tbsp. vinegar (*Suggested: White vinegar or Balsamic vinegar)
Preheat oven to 350 degrees. Wash and dry beets; leave skin on. Remove the green on the beets and put to the side for later. In a baking dish, combine the beets, olive oil, garlic, salt and pepper. Place the dish in the oven and bake for 50-60 minutes or until beets are tender. Drizzle on the vinegar and Serve.
*Johnna’s tip: JKGF’s new fetish is beets. They are a site for sore eyes on a plate with the unique coloring and burst of flavor. We know, we know…you don’t like beets, right?? Well, make them into something more geared toward your taste buds i.e. if you’re a salt person, add more salt or even some sugar might add to the already semi-sweet flavor of the beet. Twist it into something good;-) They’re good for you!
1 bunch of beets
2 1/2 tbsp. olive oil
3 tbsp. garlic
Salt (to taste)
1/4 tsp. pepper
1 tbsp. vinegar (*Suggested: White vinegar or Balsamic vinegar)
Preheat oven to 350 degrees. Wash and dry beets; leave skin on. Remove the green on the beets and put to the side for later. In a baking dish, combine the beets, olive oil, garlic, salt and pepper. Place the dish in the oven and bake for 50-60 minutes or until beets are tender. Drizzle on the vinegar and Serve.
*Johnna’s tip: JKGF’s new fetish is beets. They are a site for sore eyes on a plate with the unique coloring and burst of flavor. We know, we know…you don’t like beets, right?? Well, make them into something more geared toward your taste buds i.e. if you’re a salt person, add more salt or even some sugar might add to the already semi-sweet flavor of the beet. Twist it into something good;-) They’re good for you!
Picture source: http://www.ebfarm.com/Products/OrganicVegetables.aspx
Category: baked, health concious, side dish, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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