Confession time: I had never had beets until the first time I roasted them… I was 38 years old. They were just never in my house growing up, so by the time I got to be an adult, I never even noticed them in the store.  One day, Ethan said he wanted to get some at the store, so we got them. Then there I was left with these dirty looking roots, not sure what to do with them.  Knowing that nothing brings out the sweetness in root vegetable like roasting them, I figured roasting would be a good idea and got to work preparing them. I am so glad I did and so grateful to Ethan for getting them.  For this recipe we bring together beets, onions, garlic and carrots – sort of going back to our roots.  (Sorry.)  Try a variety of carrots if you can them. Carrots come in colors other than orange. If you can find purple or white ones, try them. Make this as colorful as you can. Eat the rainbow.

A few quick tips for working with beets: peel them under running water to prevent your hands from getting stained.  Also, the same red that can stain your hands will also appear the next day after they are digested, DO NOT PANIC, you are not bleeding internally. Lastly, do not be tempted by large beets.  Large does not equal sweeter. You are better off getting a lot smaller ones.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 6-8

5 beets, peeled and quartered (can be cut smaller if they are really big)
5 golden beets, peeled and quartered  (can be cut smaller if they are really big)
5 carrots peeled, cut lengthwise and then crosswise
10 cloves garlic, peeled
2 onions, peeled and quartered
2 TBL olive oil
1 tsp salt
1/2 tsp pepper


1. Heat oven to 375F. Line a roasting pan or baking pan with aluminum foil and set aside.

2. Put all the vegetables into a bowl. Toss with the olive oil, salt and pepper.

3.  Spread onto the prepared pan.

4. Roast in preheated oven for 20 minutes. After 20 minutes, move them around on the pan and roast another 25 minutes or until the beets are tender.

5. Add a little more salt before serving and serve warm.