Savory Sunday: Roasted Beets

By Anastazja Kolodziej

While rummaging through the fridge a few weeks ago, I noticed I still have some beets that we harvested from the community garden plot. I’ve already made soup and warm tortellini salad with the beets and beet greens, so for this recipe, I’ve kept it simple: roasted beets. 

Ingredients: 

·    Beets, peeled and cut into bite-sized pieces

·    Olive oil

·    Salt

·    Pepper

Steps:

·    Heat the oven to 420 degrees.

·    Arrange the cut beets in a baking sheet or dish and toss with oil, salt, and pepper. 

·    Roast for 30 minutes or until soft and tender. Serve immediately. 

This is my final post for this column as I wrap up my internship with Washington Gardener for this summer. Thank you all for reading!

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"Savory Sunday" is a weekly summer blog series with seasonal recipes from the garden.

About the Author:

 Anastazja Kolodziej is a rising senior at the University of Maryland, double majoring in multiplatform journalism and the classics (Ancient Greek and Latin). On campus, she serves as an assistant managing editor at The Diamondback.