Add a Hint of Fall to Your Dishes with Roasted Beets

The air is getting a little crisper outside. It’s a sure sign that fall is fast approaching. It makes you want to say goodbye to salads and hello to hearty fall vegetables. But this doesn’t necessarily mean heavy dishes loaded with butter, cream and cheese. Below is a recipe for roasted beets that are earthy and hearty without being heavy. These vegetables with their golden yellow and ruby red colors are the perfect fall side dish.

Serving Size: 2 Beets Number of servings: 4 Calories per serving: 64 Ingredients Calories 4 medium red beets (approx. 300 grams) 129 4 medium yellow beets (approx. 300 grams) 129 Salt 0

Wash and scrub the beets to remove any dirt. Peel the beets. Cut the red beets into 1/8th inch discs. Cut the yellow beets into 1/8th inch discs. Place the red beets in a foil sheet.

Place the yellow beets in a separate foil sheet. Salt the beets and fold up the foil to encase the beets. Place the foil wrapped beets on a baking sheet and place them in a preheated 400 degree oven. Bake the beets until they become fork tender (approx. 30 to 40 minutes). Remove the beets from the oven. Open up the foil and let beets cool a few minutes.

Place the beet slices on a plate, alternating the red and yellow slices. Serve.

Barbara's Tips

	Work with the red and yellow beets separately otherwise the color of the red beets will stain the yellow beets.
	Be careful when removing the beets from the oven and opening the foil. The steam trapped inside the foil sheets can burn you.
	Cut off the leafy ends of the beets before storing your beets in the refrigerator. This will make them last longer. The leafy greens are edible. They can be sautéed or boiled and dressed lightly with salt and some balsamic vinegar.

Essential Flavors

Roasted Beets: Beets are a root vegetable that have an earthy yet sweet flavor. They come in different colors (red, purple yellow) and are available all year round. Roasting beets intensifies their flavor and sweetness.