- 3-4 medium-large beets [do not wash them]
- ½ tsp salt, garam masala, black pepper
Note: If you don’t have garam masala, you can use a mixture of 1 tsp ground cumin, ground cinnamon, mixed with 1 1/2 ground coriander, cardamom, black pepper, and 3/4 tsp ground cinnamon, and 1/2 tsp ground cloves. As many of those spices is best to replicate a typical garam masala. Peel the butternut squash using a peeler or knife. Cut of the ends, then in half. You can easily scoop out the seeds using a spoon; treat it like getting the insides out of a pumpkin. Dice from there and enjoy!
- First and most importantly, do not wash the beets. The unwashed skin traps in the natural, sweetened and hearty flavor of the beet. If you rinse them it will steam them and completely change the flavor and texture of the beets.
- Simply trim the beet stalk until 2-3 cm away from the beet itself.
- Place in a glass baking dish and cover, tightly, with foil or the dish’s cover.
- Bake covered at 400°F for 50-60 minutes. Allow to cool for at least 30 minutes.
- Once cooled, simply peel off the skin by hand is it will be loose. Be careful with the skin as the beet juice may stain.
- These can last in the fridge for up to a week, served cold or hot.
- If serving hot, simply make ½ cm whole slices (or halved), then sprinkle on the salt, garam masala, and black pepper evenly and to taste.
Note: Baked beets are amazing for many reasons. Once cooled you can even freeze them, or you can use them fresh in smoothies, bulk lunch meals, salads, and more.