Beets are one of the “super foods” – extremely high in vitamins, minerals and anti-oxidants.
They also happen to grow well here in the Land of the Midnight Sun.
Gathered now, as winter fast approaches, there are green beet-tops and the lovely red beet-root to harvest and use. Paired with fresh basil, this roasted beet dish is hard to beat.
1 pound of beets
¼ cup water
2 tablespoons olive oil
2 cloves garlic, minced
4 fresh basil leaves and more for garnish
Freshly ground or cracked black pepper
Remove beet greens and trim and wash the beets.
Place in a foil-lined pie tin and add ¼ cup water.
Roast in a 400F oven for 45 minutes or just until fork-tender. Do not over- cook.
Let beets cool, then peel.
Chop beets into largish one-inch chunks and toss into a bowl filled with two tablespoons olive oil, snipped or finely minced fresh basil, salt and pepper.
Place the prepared beets into a glass casserole dish.
Bake in a 350F oven for about 15 minutes.
Remove from oven and serve, garnished with fresh basil leaves.
Yield = 2 cups roasted delicious beets