The Most Delicious Way Ever to Eat Beets

Photo by Becca Boyd

Photo by Becca Boyd

August and September are my favorite times of year to go to the farmers’ market. Tomatoes and peaches are still in their prime but those crisp, light green apples and hearty winter squash are beginning to appear. With so many goodies at your disposal, you might find yourself bypassing the beets—but don’t. That would be a mistake.

Perhaps it’s inexperience or a bad first impression (put down the pickled beets!), but beets are easy to work with and exactly what you need to shake up your diet.

The brilliant color is an obvious clue that beets are bursting with phytonutrients, ones with anti-inflammatory and detoxification support. They also contain a third of your daily folate requirement. And at 75 calories per cup, they’re a naturally sweet treat you can feel great about.

Don’t throw out those greens, either: Heat them in a skillet with olive oil and garlic until wilted for a delicious side dish.

Keep reading to find my simple recipe for delicious roasted beets, along with five creative ways to use up the finish product.

Simply Roasted Beets

1 bunch beats, ends and tops trimmed, peeled, and cut into 1 ½ inch chunks
2 tbsp. vegetable or canola oil
½ tsp. kosher salt, plus more to finish
6 peeled garlic cloves, smashed


1. Preheat oven to 425 degrees.
2. Line a 9×13 baking pan with foil. Load beets inside and toss with oil, salt and garlic until evenly coated.
3. Bake, stirring every 20 minutes, for about 1 hour or until the tines of a fork pierce a beet easily.

Five Ways to Eat Roasted Beets

1. Salad: Toss with mixed greens, goat cheese crumbles, diced avocado and a simple balsamic vinaigrette.
2. Side dish: Mix gently with toasted walnuts, orange segments, and feta cheese crumbles. Dress with olive oil, salt, and some freshly squeezed orange juice.
3. Lunch: Finely chop beets and make a wrap with hummus, arugula, and finely chopped toasted walnuts.
4. Breakfast: Make a hash with roasted diced sweet potatoes, chopped fried bacon and sliced scallions.
5. Dinner: Mix with cooked lentils, shaved Parmesan, and fresh spinach in a skillet until spinach is wilted. Season with garlic salt, black pepper and a splash of balsamic vinegar.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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