Easy Roasted Beets

2 3/4 lbs or 8 medium whole beets

1 teaspoon vegetable oil

salt (optional)

pepper (optional)

1.  Preheat oven to 400°F and line a baking sheet with parchment paper or coat with non-stick spray.  

2.  Under running water, scrub beets with either fingers or a vegetable brush to remove all dirt and debris.

3.  Remove the tops and root tail.  Slice into about 1/2-inch wedges or cubes.  This should yield about 5 1/2 cups raw, chopped beets.

4.  Toss beets, oil, and optional salt and pepper in a bowl.

5.  Arrange beets on the prepared baking sheet so they are not touching one another.  Spreading them out helps them to roast evenly.

6.  Bake 25 minutes, turn with a spatula, and bake for an additional 20 minutes for a total baking time of 45 minutes, or until each piece is crisp on the outside and pierced easily with a fork.

7.  Serve as a side, salad topper, or with warm whole grains in a harvest bowl.

Suggestions:  

*Save the beet greens and chop them into a salad.

*Beets can be eaten with or without the skin on.  Unpeeled beets taste just as great as peeled, and will have less food waste.

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