When I was a kid, I thought beets were one of the most disgusting foods. Granted, I didn’t recall ever even tasting a beet, but the bright red color freaked me out. Also, it didn’t help that the only beets I saw were those pickled ones you found at the salad bars at some chain buffet. Needless to say, I had “beet bias” for the longest time. It wasn’t until I was in graduate school that I tasted roasted beets. I immediately fell in love. This tasty, easy recipe will make you a “beet believer.”

Roasted Beets with Blue Cheese and Toasted Almonds

Prep time 5-7 minutes, Cook time 40-50 minutes

Ingredients

• 3 tablespoons  olive oil
• 3 pounds of red beets, peeled, and cut into medium chunks
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fig balsamic vinegar
• 2-3 tablespoons blue cheese, crumbled (I recommend Point Reyes Bay Blue)
• 4 tablespoons sliced almonds, toasted (Just put the almonds in a frying pan, stirring often, and cook for approximately 3 minutes)

Preheat your oven to 400 degrees F. In the mean time, peel and cut your beets into medium chunks.

Place the beets on a baking sheet and coat with olive oil, salt, and pepper. Use your hands to mix it all up. Roast for 40-50 minutes (depends on how “big” your beets are) , turning at the 25-minute point with a spatula. When beets are tender, remove from oven, place in bowl, and toss with fig balsamic vinegar. Add your toasted beets and blue cheese. Salt and pepper to taste and serve warm.