Sweet Roasted Beets

This is a quick and easy way to make delicious roasted beets. A high cooking temporature for about 45 minutes will result in some great carmelization and sugary sweetness (even though the only ingredients are still just beets, tarragon and olive oil). Of course, adding a bit of bacon to the mix never hurts either. This is also one of my favorite used for Tarragon, as the sweetness of the beets compliments the licorice-like flavors in the herb.


3 medium sized beets, washed and sliced into 1/4 inch thick rounds (we used the Three Grex Root Beet from this weeks share)

1 T dried Tarragon

1 T olive oil

1 t salt

1 slice of bacon (we used turkey bacon, no joke, wicked tasty)

Preheat oven to 375

In a small cast iron pan or casserole dish combine the beets, tarrogon, olive oil and salt, stir with a wooden spoon to roughly incorporate and place in oven. After 5 minutes remove and stir again to better coat the beets, then cook for 30-45 minutes, stirring occationally, until beets are starting to crisp.

Chop slice of bacon into 1/4 inch pieces and add to the beets, stirring once, and cook for another 5-10 minutes. Remove and serve hot. Beets can also be refridgerated and served as a cold side salad.

| January 13th, 2013 | Posted in Recipes, Roots |

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