One of my favorite vegetables are roasted beets. However, if you grew up in a house like mine, you thought beets come in a can – pre-cooked and peeled. Add lots of butter and salt and Bob’s (or Beet’s) your uncle as they say…. It wasn’t until I was an adult and cooking on my own (and frankly only in the last few years) have I started buying whole beets and roasting them myself. Surprisingly – not difficult! These beets are from Willowtree Farms in Port Perry ( @WillowtreeCSA) as is the basil and the garlic scapes. So good! Try it! Note – I roasted these in the oven however you can roast them the same way on the top rack on a BBQ as well. If you haven’t cooked with garlic scapes before try them – so good! Make garlic scape pesto!
Wash excess dirt from beets, slice the top off. Chop up the garlic scapes. Chop or tear up the basil. Make a tinfoil packet – add the beets with the exposed end facing up. Pour the EVOO (extra virgin olive oil) over and sprinkle with pepper (if using). Top with garlic scapes and basil. Seal the packet tightly and roast in 425 degree oven for 1 hr (maybe a bit longer dependent on size of beets). Open packet, use a knife to gently remove the skin (will come off very easily) – slice and serve! YUM! enJOY!
Time Saver Tip: After roasting you can freeze cooked beets to reheat for an easy weeknight side dish!