Laura Prepon's Garlic-Roasted Beets

This roasted beet recipe from Laura Prepon is easy to make, filling, and 100 percent guilt-free. Roasting the beets brings out their natural sweetness. Tossing the beets in olive oil and garlic results in a divine sweet and salty dish. Serve the beets alongside protein, vegetables, grains, or even in a salad. However you eat it, the vitamin C-rich beets will boost your immune system into full gear!  

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7 Large beets (red and yellow)
1 1/4 tbsp Olive oil
1 tsp Minced garlic
1 tsp Salt

Preheat oven to 350°F. Rinse beets with water and dry. Cut off both ends.

Pare the beets. (They don’t have to be pretty; it’s nice to see a little skin left.) Cut beets into large chunks and place on a baking sheet.

Drizzle the olive oil over the beets, then add garlic and salt. Toss with your hands to coat well.

Place in the oven and roast for 15 minutes. Stir with a spatula, flipping the beets over, then roast for an additional 10 minutes, or until a knife can easily pierce them.

Allow to cool, then transfer to a glass container.

Recipe from The Stash Plan.