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
Coarse Kosher Salt
Cracked Black Pepper
Extra Virgin Olive Oil
Preheat oven to 400F
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.
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.