2 bunches red beets
2 bunches golden beets
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
2 tablespoons butter, melted
Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter.
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Start with the golden beets by trimming the top and bottoms. Then place cut down and with a peeler, peel down towards the board. Then lay it on its side and peel around as you turn the beet.
Throughout the entire cooking process, keep the golden beets separate from the red beets.