Rush Hour Ready Beets

Roasted beets

My friend and colleague, dietitian Regina Ragone created this Rush Hour Ready Beets recipe for you. She shares her beet story:

When I was young beets were something to be feared. They were in the same camp as the dreaded Brussels sprout. But then again, that was when beets were canned and bland, not the fresh, full-flavored variety used in today’s recipes. Look at any upscale menu and you’ll find some form of beet being used. I think that roasting beets is one of the most delicious ways to use this sweet vegetable—its natural sugar caramelizes making it the perfect side dish or ingredient for a hearty salad.


6 fresh beets (with stems and leaves if you desire to cook the greens), about 1 3/4 lb

1 tablespoons olive oil

1 sweet onion, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper



1. Heat oven to 425°F. 

Scrub beets and dry; quarter and toss with 1 tbsp of the oil and 1/4 tsp of the salt 

Wrap tightly in foil and place packet on a baking sheet. Roast at 425°F for 40 minutes or until fork-tender.

2. Allow beets to cool slightly. WEARING DISPOSABLE PLASTIC GLOVES carefully peel and discard skins. Dice beets into 1-inch pieces and place in a large bowl with accumulated juices. Season with pepper and additional salt to taste.

Facts that can’t be beet

  •  Look for beets with green, perky tops so you can chop up and sauté—they taste similar to Swiss chard.
  •  Snip the greens before you store the beets since the leaves sap nutrients from the roots. They will last up to two days refrigerated.
  •  Beets can last up to three weeks in the fridge.

Here’s an easy way to make use of those normally discarded yet delicious beet greens.

Remove beet greens from stems; roughly chop greens and cut stems into 1-inch pieces. Wash well. Add 1tbsp olive oil to a large skillet. Stir in beet stems; cook 6 minutes. Add 1 chopped onion; cook 5 minutes. Stir in beet greens; cook 3 minutes or until greens are wilted. Season with ¼ tsp each salt and pepper. 

Pick your favorite beet

Red: the most common and assertively flavored

Yellow: mild flavor so great raw or cooked

Chioggia: also called candy cane, make a dramatic presentation when served raw and sliced thin. They lose their pretty stripes when cooked.

Regina Ragone, MS, RD, CDN is a culinary nutritionist with extensive experience developing recipes and working as a communications specialist and spokeswoman for top food brands.

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