- 4-5 medium sized beets, different colors are better!
- 1-2 tablespoons olive oil
- 2 big pinches of salt
- 2-3 sprigs of tarragon
- 2 tablespoons apple cider vinegar.
- Pinch of really good salt and pepper.
Cook Time: 30 min
Pre-heat your over to 400 degrees.
Clean your beets really well, make sure to get all the grit off of them. (Using a clean sponge is helpful to speed up the prep process.)
Peel and quarter or sixth your beets depending on size.
Place on a sheet pan and toss with olive oil and season generously with salt.
Roast beets for about 15 minutes, if bigger pieces 20 minutes.
De-stem 2-3 sprigs of tarragon and place on a serving dish.
Remove beets from oven and transfer to a serving dish.
Finish with a drizzle of your best olive oil, apple cider vinegar and pepper.
Mix all together and finish with high quality salt flakes, (this is optional and skip if making for another meal.)