This summer, I discovered something groundbreaking about my man spouse—he loves beets.
I found this out one day when I roasted a hefty tray of beets for dinner. I usually buy and prep veggies that I want, because the hubs doesn’t always want to eat what I make. You see, he currently works in the produce department of a local health food store. He eats fresh, organic produce all day long at work. (He’s admitted to eating 3 bunches of radishes in a day. Kid might have a problem.)
Anyway, I’ve been really digging beets this summer so I roasted a huge tray. I thought I’d had plenty of leftovers for the week ahead. But I also insisted to Tjay that he at least try the beets. Dutifully, he did.
The compliments started almost immediately. “I don’t know what you did to these beets, but they’re amazing.” “Do beets always taste like this? I think I might like beets.” “Can you make these tomorrow too?” “Can you eat beets raw? I might eat beets at work tomorrow.”
He started coming home with beet everything. I should have been surprised. Beet juice, beet-based energy drinks, and any other beet products he can get his hands on at his job.
He’s resigned to a reality in which his pee is always tinted pink. His words, not mine.
(Which makes me wonder if you can eat too many beets.)
Still, despite his impassioned embrace of all things beet, his favorite is simple roasted beets the way I made them the first time.
By the way, in case you were wondering—what did I do to the beets that sparked his obsession? I roasted them the way this recipe calls for, but without the parsley (that’s just an added flair).
Seriously, it doesn’t take anything more than tossing beets in some oil and salt and roasting for 40 minutes or so. Anything beyond that is just getting fancy. Which I don’t mind, of course, but it’s also important to appreciate the basics!
That said, don’t fret if you don’t have fresh parsley on hand. I’m sure you’ll enjoy the roasted beets as they are.Print
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Wash beets thoroughly and cut off greens if necessary. Cut the beets into 1 to 2 inch cubes. Transfer to the baking sheet and toss with the olive oil and salt.
- Roast for 20 minutes, then remove from the oven and stir. Roast for an additional 15-20 minutes. Remove from the oven and let cool for a few minutes. Add the fresh parsley, stir, and serve.
Keywords: Roasted Beets with Parsley