My go-to side dish for roasted and grilled meats. Beets need very little seasoning–they’re delicious on their own–but the cinnamon really brings out their natural earthiness and sweetness.
Yield 4-5 servings
1 1/2 lb of beets (about 8 medium-sized beets), chopped into 1-inch chunks
2 tablespoons of your fat of choice (I recommend coconut or olive oil), plus more for greasing
2 teaspoons of cinnamon
2 teaspoons of garlic powder
1 1/2 teaspoons of paprika
A large pinch of salt
A good crack of black pepper
Preheat the oven to 450 degrees and grease a large baking sheet with your fat of choice.
In a bowl (or on the pan itself), toss the beets with the fat, cinnamon, garlic powder, paprika, salt, and pepper. Spread them out on the baking sheet so they have plenty of space to brown.
Bake for 45 minutes, or until brown around the edges and firm but not rock-solid in the center. Stir every fifteen minutes to ensure even cooking.
Serve immediately, or place in the fridge and add to salads…or just to eat alone!