I peel the beets, ( you can put them in alum. foil if you would like to save on the mess) I cross the top of the beets or cut them in half or quarters depending on their size…toss with a BIT OF of olive oil, a splash of lemon juice, kosher salt and pepper.  I roast at 400 until they are soft to the touch…similar to a baked potato…you can put a bit of goat cheese on top and it is incredible.  You can also add minced garlic too…which is what I prefer….
-From one of our leaders


What to do with the beets?  Karen Hubbard gave me Liliya Ivshenko’s recipe  from Belarus  for Borsch  several years ago and I love it!
2 breasts of chicken
3 beets
2 potatoes
3-4 carrots
1/2 onion
1/2 can stewed tomatoes
1/2 can chicken broth  (I use a whole chicken with skin on and do not use the broth)
1 Cook meat in boiling water–about 1 quart
 2 cube cooked meat and return to water
3 grate beets, carrots, onion and fry in oil for about 10 minutes
4 add tomatoes to cooked veggies
5 cube potatoes and add to water along with other veggies
6 add broth
7 salt and pepper to taste
8 simmer additional 20 minutes
-Leah Hayes

Beet Chips

 I just made beet chips and sprinkled a mixture of garlic powder, sea salt, and crushed rosemary…mmmmmmm…they were really good. I thought so anyway…kids, not so much…lol…If you decide to make them be use a mandoline to cut them as thinly as possible…I didn’t have one, and cut them as thin as I could, but some were still not thin enough and they came out a bit soft for chips, but still tasted good nonetheless…Make sure to watch them when you’re frying them, as, if they’re thin, they will burn quickly and then they taste life burnt marshmellows…lol 🙂

– Fruttato Italiano