Posted: October 16, 2012 in beets, garden, Recipes
Tags: , ,


I love beets, but this variety I grow in my garden every year is special. They’re mild, they don’t bleed, the greens are delicious, and…look at ’em: they’re gorgeous! The variety is called Chiogga, and I highly recommend it in anyone’s veggie garden.

To roast, I simply wash the beets and cut them into smaller pieces. I place them on a sheet of aluminum foil, sprinkle with salt, pepper and a little EVOO, fold the foil over the beets to make a packet, and roast at 350 for about an hour or until they are fork-tender.

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