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.

Roasted Beets


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.

Cover tightly.

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