In my 51 years I have never roasted a beet! I was really missing out! A quick roasted beet recipe below. Eat solo or add to my arugula and goat cheese salad
- Chop the leaves off (save those for salads or just roast them in lemon and olive oil.
- Peel them
- Quarter and toss them in rosemary, olive oil and pink Himalayan salt (any salt 🙂
- Roast at 450 for 40 mins