My brother and sister-in-law, Nick and Jericho, recently left on a trip out West to visit Jericho’s family.  One of their requests before they left is that I check on their garden when they are gone and pick whatever is ready.
So a few days after they were out of dodge, my Grandma, Ivy and I went over to scope things out.  What did we come home with?  A bucket full of zucchini, carrots, green beans, peas and beets.
I just recently have acquired a love for beets.  I’m not sure why it’s taken me all these years but the nonetheless, I sure enjoy eating them now!  I decided to roast them up in the oven for dinner, something I had never tried before.
I washed the beets and cut off the leaves, leaving about an inch of stem.  Then I wrapped them in foil – just like you would with a baked potato.  On a cookie sheet, I placed the wrapped beets in the 400 degree oven for 55-65 minutes.  Near the end of the baking process, I stuck a fork in the center of the beets to makes sure they were tender.
After letting the beets cool a little bit, I took a paper towel and rubbed off the outer skin.  This is another way to know if the beets have cooked long enough.  If cooked long enough, the skin should come off easily.
I let the beets cool down and then sliced one up for our family to try.  My 1 year old daughter, Ivy, loved them!  Her face was covered in purple beet juice – quite a site to see!
If you have a bounty of beets, roasting is just one of the many ways you can enjoy eating them!
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