Roasted Beets


You can’t beat beets. One of my favorite root veggies the sweet, earthy and colorful beet. They’re not only a chock-full of everyday nutrients like B Vitamins, Iron, Copper, Magnesium & Potassium, these ruby gems also are a gold mine of health boosting nutrients. 

Beets are rich in nitrates—a compound that relaxes and dilates blood vessels. That means better circulation, and possibly lower blood pressure.  Beets are good for lowering inflammation and blood pressure. They also help to detoxify the body, boost immunity, and prevent respiratory issues. They also help lower your risk of chronic diseases such as type 2 diabetes and stroke. I think you get the idea when I say, nothing beats a beet. 

I don’t know too many folks who dislike beets, but I’m thinking the ones that do, have never had a freshly roasted beet. They are probably used to something from a can & ya’ll don’t want to know my feelings on canned vegetables! Beets can be prepared numerous ways but roasted is the way to go. The beets in this recipe are rich and firm bursting with juicy flavor. They take a bit to cook but absolutely worth the wait. You be the judge of how you want to drop the beet..If you know what I mean! 


Mise en Place:

  • 4 Medium Red Beets
  • Olive Oil
  • S&P
  • Tin Foil
  • Latex Gloves
  • Kitchen Towl

Method of Prep:

  • Turn oven to 300 degrees farenheit
  • Trim beets off the green and rinse under cold water cleaning away any dirt from skin
  • Pull a long sheet of tin foil, about the length of a sheet pan
  • Place the beets on the foil, drizzle enough oil to lightly glaze each beet. Use your hands to massage the oil around each beet. Sprinkle with S&P
  • Close the foil around the beets, creating a pouch. Place on a sheet tray and set in oven for 50 Minutes
  • Check to see if the beets are cooked through by taking a pairing knife and inserting it through the center of a beet. If the knife slides through softly, beets are ready to pull. if beet still feels firm in the center, place back in the oven for an additional 15 minutes.
  • Open up foil to remove the steam and allow the beets to cool down to room temperature for approximately 20 minutes.


Peeling the Beets:

All beets purchased from the produce section of the grocery store, need to be peeled before eating. How to do this is simple but I highly recommend you wear latex or rubber gloves to keep your hands from turning purple from the beets bleeding as the skin is removed. I start with placing a kitchen towel in both hands. Placing the beet in my left hand, on top of the towel (because i’m right handed), take the towel in your right hand and begin to push downwards  on skin. If the beets have been cooked all the way the skin will peel off very easily. If the skin is harder to peel, your beets need to be cooked a little longer. Continue to do this around the whole beet until all the of the skin is removed. Cut into quarters, or slice into rounds and add to any meal of your choice!

Enjoy, Cheers!



Pickled Beets & Onions


This time of year, I always find myself pickling a lot of fruits and vegetables. (Currently I’m experimenting with beets and onions.) Last year I infused vodka a few ways and this year I’m looking to go a different direction and infuse gin. My first attempt is going to be a pickled beet gin hence why I’ve begun pickling beets, more on that later. Moving forward, I’m doing a combined post with the pickled beets and onions for the reason that they both use the exact same ingredients and measurements…I just pickled them separately. I have a few recipes that will be posted down the road using each of these pickled vegetables, until then you can use the beets and onion on top of salads!


Mise en Place:

-2 Cups Red Wine Vinegar

-2 Cups Granulated Sugar

-1/4 cup Salt TT

-2 Bay leaves

-10 Black Peppercorns

-1 Teaspoon Fennel Seed

-1 Red Onion, Julienne thin OR 4 Beets roasted until soft (Approximately 45 minutes @350 degrees) and peeled.


Additional Tools:

-1 Pot

-Mason Jar or other pickling jar

Method of Prep:

-Over medium heat, stir sugar into vinegar until dissolved. Add in spices and bring to a boil.

-Place vegetable of pickling choice into picking jar. Once vinegar has come to a boil, cook for and additional 3 minutes and pour over vegetables.

-Let liquid cool to room temperature. cover with a lid and place in refrigerator for up to 2 days before using.



Roasted Beet & Brussels Sprout Salad With Mustard Vinaigrette


Warm greens unless they are collards, kale, or chard just doesn’t sound pleasant to me. I’ve always enjoyed nice crisp and cold lettuce when eating a salad. I had a recall of a spinach and warm bacon dressing salad that was warm when eaten. I liked the concept and have switched things up to make a warm winter salad great for this time of year. The acidity in the vinegar creates a delicious pop with the greens and vegetables. You can take the time to make your own dressing as I did (which is the better option) or you can use a dressing of your liking. (To save time on making this salad, roast your beets ahead of time)


Active Time: 15 Minutes

Total Time: 1 Hour

Mustard Vinaigrette:

Yield: 1 Mason Jar (8oz)

Mise en Place:

-3 Tablespoons Honey

-1 Tablespoon Black mustard (You can use Dijon, just use 2 Tablespoons instead)

-1 Cup Apple Cider Vinegar

-3 Tablespoons Maple Syrup (Grade B is the best)

-1 Cup Olive oil

-Salt & Pepper, TT

-Splash White Truffle oil

Other Tools:

-Vitamix or Blender (Immersion stick), whatever you have on hand to best make dressings with.

Method of Prep:

-In your blender of choice, add honey, mustard, cider vinegar and salt/pepper. Place lid on and blend on medium high speed (setting 6 on your vitamix).

-Slowly add in oil until consistency coats the back of a spoon (you may need more than 1 Cup of oil).

-While still blending, add in a splash of truffle oil.

-Taste and adjust seasonings if needed. You may need to add in more honey. You want to aim for a nice balance of acidity, mustard, and sweetness levels.


Yield: 2 Salads

Mise en Place:

-1 Beet, roasted and peeled

-6 Brussels Sprouts, cut in 1/4’s

-1/2 Yellow onion, julienne

-Mixed Greens

-Goat Cheese, for garnish

-Pumpkin Seeds, for garnish

Additional Tools:

-Saute pan (I used my cast iron skillet)

-Large mixing bowl

-Cutting board

-small roasting pan (brownie pan works best)

-Kitchen rag that you don’t mind peeling beets with

Method of Prep:

-Set oven to 350 degrees. (If your going to roast 1 beef for this salad I recommend roasting off a few more for yourself and reserve for another recipe later in the week. I roasted 4).

-Coat beet(s) in a small amount of oil, salt&pepper. Place in roasting pan and add a small amount of water in the bottom of pan (about 1/2 Cup). Cover with plastic wrap and again with foil. Place in oven and roast for 50 minutes.

-While beets are cooking, cut onions and Brussels sprouts. (Be sure to cut off the stem of the brussels and remove the dark green outer layers.)

-Remove beets from oven, take off foil and plastic (which has more than likely melted away therefore you will need to pick around for it) and let cool for 5 minutes.

-Heat up a pan on medium high heat. Melt 2 tablespoons of butter or oil. Add in spouts and onions. (if you have any bacon fat on hand this is a great time to add that in as well for added flavor!)

-Sear veg. until both are a beautiful golden brown all around color.

-Peel your beets using a kitchen towel (preferably one that you don’t mind getting stained as beet color may not wash out right away.)

-Cut both ends off of one beet. Cut that beet in half once and then in half two more times until you have small bite size pieces.

-In a large mixing bowl, place mixed greens and add in about 1/4 Cup of mustard vinaigrette. Gently toss together and place in a serving bowl.

-Top salad off with the hot brussels and onions. Place beets along the sides of the bowl (about 8 pieces). Garnish with a small handful of pumpkin seeds and sprinkle with goat cheese.

-Mix up and Enjoy!


**Note: To be honest, I didn’t measure any of the ingredients out for the dressing. I’ve been making dressings for years and the appropriate amounts just come to me. You need to be the chef on that recipe. Adjust as needed until you have the right consistency and flavor your looking for. If you use the black mustard, go easy because its a very strong flavor. I recommend starting with no more than 1 1/2 tablespoons and adjusting from there. If you have a lot of honey I would use about 1/2 Cup of honey instead of both honey and syrup. I ran out of honey and had to roll with what I had on hand to make it happen.