June 12, 2018

If you’ve had Meg’s beets at any of our pot-lucks or tastings, this is the recipe she use, adopted from Nom Nom Paleo! Great for hot summer days, as you serve it cold. It’s also a FANTASTIC recipe for using with beets you freeze for later – simple cut off the tops and freeze the beets, in their skins, in a gallon ziplock bag. Then thaw and use them in this recipe for a fool-proof side dish that will steal the show!


  • 6-7 beets, mostly of the same size

  • Filtered Water

  • Coarse Kosher Salt

  • Cracked Black Pepper

  • Balsamic Vinegar

  • Extra Virgin Olive Oil


  1. Preheat oven to 400F

  2. Wash and dry beets. Remove the greens and trim stems just above where they meet the beets (set aside to use in another recipe!)Trim the tail of the beets to ½-1 inch below beet.

  3. Place beets in a deep glass baking dish, they can touch but do not layer. Add in water until it comes up 1 inch in the dish, then tightly cover the dish with aluminum foil.

  4. Braise...

June 12, 2018


  • 1 lb of beets, greens & stems removed (and saved for another Greens recipe!)

  • 1 lb of carrots

  • 3 Tbsp of Extra Virgin Olive Oil

  • 3 Tablespoons of Balsamic Vinegar

  • 1/2tsp of Salt

  • 1/4tsp of Pepper


  1. Preheat Oven to 400F.

  2. Wash and peel the beets, then quarter them (or smaller if using larger beets. you want them to all be about the same size)

  3. Wash the carrots, peel if desired, then cut in half

  4. In a large mixing bowl, whisk together olive oil, balsamic, and salt & pepper. Add in beets and carrots and toss to coat.

  5. Spread coated vegetables on a baking sheet, then roast in the oven for 45min-1hr, until vegetables are carmelized. Remove from oven and drizzle with a bit more balsamic, then enjoy!

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