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Preheat oven to 425°F. Drizzle beets with olive oil and season with salt and pepper. Wrap beets twice in foil and roast 60-75 minutes to tender. Let cool then peel off skins with paper towels. Chop peeled beets.
For the croutons, heat oven to 350°F. Heat a skillet over medium-high heat, add butter and melt. When it foams, add bread and toss to coat in butter. Add paprika, salt and pepper, and toss to coat. Transfer croutons to a small baking sheet and bake to golden. Toss with parsley and cool.