Easy Roasted or Grilled Beets

I love Roasted or Grilled Red Beets - the flavor is intensified. Leftovers are great on a salad!

This is my "go-to" method for beets, a quick roast in the oven or on the grill.

1 bunch beets, scrubbed

1 tbsp olive oil

1 small onion, sliced

sea salt

Optional:

5-6 baby potatoes, cut into 1" chunks

2 sweet potatoes, peeled & cut into 1" chunks

1 bunch turnips, scrubbed & cut into quarters

Separate the beet greens from the leaves. Save the greens for another recipe.

Peel the beets very thinly, using a sharp peeler. Cut into 1"cubes. In a bowl, toss with olive oil and sliced onion. (Add cubed potatoes, sweet potatoes, or turnips if desired). Sprinkle with sea salt.

Oven Method: Cover dish with lid or tin foil and roast at 400 for 20 minutes, until almost tender. Remove foil and roast another 5-10 minutes, until roots are tender and liquid has cooked off.

Super easy & delicious!

Grill Methods:

1. Make 1-2 tin foil packets- take a large rectangle of tin foil spread roots on in a single layer. Fold up into a square and roll edges to seal tightly. Put on grill and roast at 400, for about 15 minutes, turning over half-way through to prevent burning.

2. Use a grill basket and put seasoned, oiled veggies into basket and put on grill. Grill for 15-20 minutes, until tender, stirring occasionally.