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Boiled or roasted beets
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Boiled or roasted beets

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Boiled or roasted beets

Chioggia, red or golden beets
melted butter
kosher salt
coarse-ground black pepper
olive oil for roasting


To boil, wash beets thoroughly, place them in a pot of water, and bring to a boil.

Remove when tender, and let cool slightly before peeling.

Slice beets, and place them on a platter. Drizzle with melted butter, and sprinkle with kosher salt before serving.

To roast, preheat oven to 425°.

Wash beets thoroughly. Line a sheet pan with foil, and place beets on the pan.

Pour olive oil over the beets, and sprinkle with salt and pepper.

Roast until tender, let cool and peel. Dice or slice, and serve warm.


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