Roasted Beets with Blue Cheese-Recipe

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Beets certainly aren’t everyone’s favorite. And honestly they aren’t my favorite thing to eat, however they are super good for you and filling, so I’m giving it the ole’ college try. I made them a new way, hoping I would like them even a teensy bit better. The result? They weren’t too bad! I think I could eat them again this way.

I roasted organic tri-color baby carrots, one large sweet potato and two large beets in olive oil and salt. After they came out of the oven I put some blue cheese on it.


  1. One small bag tri-color baby carrots
  2. 1 large sweet potato, cut into large chunks
  3. 2 or 3 large beets, cut into large chunks

To Do: 

  1. Place carrots and sweet potatoes on baking sheet, sprinkle with olive oil and sea salt.
  2. Place beet chunks on a separate baking sheet, sprinkle with olive oil and sea salt. (the beet color will color the other veggies)
  3. Bake both pans at 350 for about 30 minutes, or until fork tender.
  4. When finished, remove from oven, add all veggies together and sprinkle crumbled blue cheese on top. Serve hot.


  1. Hi Smallwood, have been following you for years, but this is my first attempt at contacting you.
    A Bangladeshi friend advised me to roast beets — they were “delicious” she said. They weren’t. I must have done something wrong because they were dried out and hard in the middle.
    What did you do to get the beets to be tender? Parboil them?

    Best wishes, Judithlouise


  2. Hi JudithLouise, I simply peeled, cubed and baked the beets at 350 F until they were fork tender-maybe 40 minutes. Perhaps the beets weren’t fresh? I’m wondering if they were already on the dry side when you cooked them. My mom boils beets often and they always come out tender, even though they take a while to boil…about an hour. Best wishes! Thanks for stopping by!


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