There is nothing more delicious than a fresh roasted beet. And besides being a tad bit messy, they’re easy to make and so good for you. Enjoy!

Serves about 4 people as a side (but I have been known to eat all of these myself over a two-day period)

3 large beets, leaves completely trimmed off down to the root, washed well, and cut into large chunks (usually halved, but cut each beet three times if they are larger than your fist)

2 tablespoons of olive or algae oil

¼ cup water

large pinch of sea salt

Pre-heat over to 400°F.

Line a small casserole dish well with foil (I double line because I use a ceramic pan and I don’t want any chance the beets will stain it).

Place beets skin side down in pan. Add remaining ingredients. Cover with foil.

Roast in oven for 1 hour 15 minutes, or until fork penetrates completely through thickest beet in pan.

Let cool. When you serve them, you can easily remove the skin for them before eating.