Roasted Beets with Mint (Paleo, AIP, Whole30)


Roasted Beets with Mint

  • Servings: depends on number of beets
  • Difficulty: easy
  • Print



Beets (any variety; I used golden beets)
Olive oil
Sea salt
Chopped fresh mint


  1. Preheat oven to 425°F.
  2. Trim stems from beets and scrub clean, then blot dry.
    • Tip: Save the beet greens and sauté them in some olive oil with sea salt for a nutrient dense, delicious side.
  3. Drizzle beets with olive oil and wrap individually in foil.
  4. Carefully place into preheated oven and roast for 1 hour and 30 minutes.
    • Test after this time. Remove one beet and pierce it with a fork to check its doneness. The fork should insert easily (like you’re sticking it into softened butter). If not, roast for an additional 30 minutes or as needed.
  5. Remove from oven, carefully remove foil, and VERY carefully peel beets (they will be extremely hot). I held them in place with a fork and used a spoon to peel them. The skin will come off very easily.
  6. Thinly slice and drizzle with additional olive oil.
  7. Sprinkle with sea salt and chopped fresh mint.
  8. Eat it all.
  9. Don’t share.

This entry was posted in AIP, Autoimmune Protocol, Food, Healthy, Hidradenitis Suppurativa, Paleo, Recipes, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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