A ruby in the rough.

A husky exterior gives way to a brilliant red violent center of sweetness.

We surround this gem with a flawless setting of flavor accoutrements.

This serves as a bright accessory that rounds out any meal!

Beets, Whole & Raw
Olive Oil
Aluminum Foil
Balsamic Vinegar
Feta Cheese
Salt & Pepper
Fresh Basil

Preheat oven to 375°F
Wash the beets, scrubbing thoroughly to rid the surface of any grime
Tear squares of aluminum foil to match the number of beets
Brush each square with olive oil
Wrap each beet with a square of aluminum foil (I just leave the skin on and peel it off while I am eating it later, but follow your heart)

Roast beets for 2 hours til they are tender

Take a beet and cut it in half to reveal the brilliance inside

Add a few more dices and arrange in a bowl
Sprinkle with large granule salt (I used pink salt) and crack fresh black pepper on top
Drizzle with Balsamic Vinegar
Baptize with crumbled feta (feel free to use any type of soft cheese, or skip the cheese all together…if you are blasphemous!…or just lactose intolerant)
Julienne fresh basil and arrange on top

The basil is more than just a garnish of bright green that pops against the rosy beets.

The sweetness of the beet against the briny feta and acidity of the balsamic all work together but are taken to a new level when that fragrant basil comes into play.

I fed a bite to my bearded carnivore husband man and his face contorted into a mask that resembled the way my face twists after trying a sip of one of his IPA’s.

So I knew these beets were perfect.