Friday, September 14, 2012

How to Roast Beets ~ The Easy Way!



Beets are a funny kind of vegetable. Although they are one of my favorite foods, many folks aren't too fond of them. It's interesting that when I prepare a recipe using beets, I get a lot of converts. Roasting beets softens their earthy flavor and brings out a wonderful sweetness. This way of preparing beets is so simple that you'll probably never go back to steaming, pressure cooking, or roasting in foil. All you need is a baking dish with a lid.

What can you do with roasted beets you might ask? Well, after they are cooked and you have let them cool, you can peel off the skins and cut them up for a marinated beet salad (like the Roasted Beet Salad with Orange Vinaigrette on page 230 in our new cookbook). Or how about thinly slicing them and tossing them into a green salad? You could slice them up and serve them with poached eggs for breakfast. Or my favorite: used in a batter for chocolate cake!



How To Roast Beets

Use as many beets as will fit into your baking dish. Once they are cooked you can store them in your refrigerator for up to a week. Try to incorporate this superfood into your diet a few times a month!

1 to 2 bunches of beets
baking dish with a lid

Preheat oven to 350 degrees F. Set out your being dish. I use a ceramic baking dish with a lid. Trim the ends off of your beets. Place them into the baking dish. Put the lid on.

Bake for approximately 45 minutes to 1.5 hours. Very small beets will take the shortest amount of cooking time while large beets can take up to 1 1/2 hours. Extra large beets can take up to 2 hours. They will be fork tender when done.

Let them cool and then slip the skins off. That's it! Wasn't that easy?

What do you like to make with cooked beets? Please share in the comment section. :)

Raw beets before roasting.

More How To's:
How to Make Homemade Pumpkin Puree
How to Make Lacto-Fermented Vegetables
How to Harvest Nettles


20 comments:

  1. This looks great! I just got a whole bunch of beets in my Full Circle CSA. And was thinking how to utilize them. Do you think a dutch oven is ok or does it need to be a baking dish?

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  2. Beets are so delicious! I just steamed some the other day but it didn't come out the way I wanted it to. Next time I am roasting for sure!

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  3. Nice! I have some in the fridge just waiting for this :)

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  4. I roast beets all the time just on a cookie sheet with olive oil. I use them in all sorts of things, but have never heard of using them in cake. Do you use the puree instead of some of the fats in the cake like you would for a fruit puree?

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  5. I have been roasting beets for a year now, and my favorite way is to cut the beets up into bite sized pieces and line a baking dish with them. Then drizzle over them olive oil and balsamic vinegar. Sprinkle some sea salt as well. Then bake until the are slightly crispy. These are wonderful on salads instead of croutons!

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  6. I peel and quarter them, rub them generously in coconut oil, sprinkle with sea salt, and roast on baking sheet at 375° until starting to brown on corners, and able to be pierced with a fork. So delicious! My four children fight over them! :)

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  7. Thank you! No more wasted foil!

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  8. Is it possible to freeze roasted beets? I love them and am looking for ways to preserve them without pickling.

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  9. Thanks for this method. I'll have to give it a try. I LOVE beets! We usually cut them into wedges along with other root vegetables (carrots, sweet potatoes, turnips, parsnips) and roast them with olive oil, salt, and rosemary to make root veggie oven fries. Mmmmm!

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  10. I love your chocolate beet cake recipe in your first book....best cake ever! And so easy to make. If I don't have fresh beets, I used canned.

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  11. I've tried all of the common methods for cooking beets, and I still have the best luck with steaming them. When they are fork tender, and cooled off, I peel and slice them, then put in a zip-lock bag in a single layer (as flat as possible, anyway), then freeze for future use. When I'm in the mood for beets as a side dish, I take out what I need, and heat them either on my stove top or in the microwave, with a little sauce for flavoring (such as sweet & sour, or teriyaki-ginger-sesame, or whatever will go with the main dish I'm having).

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  12. I think I'm going to try and make some red velvet dairy free ice cream and use beets for color. Or possible red velvet brownies. Yum!

    I just like eating roasted beets plain too :)

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  13. My goodness, why I haven't I heard of this easy technique before? Thank you for sharing; you have the best kitchen tips.

    No more purple stained fingers for me!

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  14. I roast beets exactly this way, and let me say, the fact that the skins slip right off is the biggest advantage! Saves so much time! If you chop/quarter/season, as other commenters suggest, the skin solution doesn't apply. Like you, I have converted many folks with the sweet, earthy result of roasting beets. I particularly love roasting golden beets. One of my favorite ways to use is in a quinoa kale salad. First chop and massage the fresh kale in lemon juice and a bit of sea salt to soften. After allowing the kale to marinate a bit, add to cooked quinoa, chopped roasted golden beets, and a handful of pumpkin seeds or sun flower seeds. Add more lemon juice, salt and a swig of olive oil. Wonderful, hearty grain salad!

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  15. Hi Ali & Tom! Thanks for the tips on beets! By they way,I just got a copy of Whole Life Nutrition and I've already read the entire book. I tried the cinnamon rolls this weekend and my entire family loved them. I made 8 quart jars of the laco-fermented veggies too and my 11-mo old love them! I recently discovered that I'm gluten intolerant so you're site and cookbook have been a blessing. I am stocking up and planning to do the elimination diet soon. Thanks so much!

    -- Kristy @ Wine Logic

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  16. Hi! I finally roasted my beets and I made a salad with them that I posted on my blog. Thanks for much for the easy roasting recipe. I've shared it with my readers. http://acraftygourmet.blogspot.com/2012/09/cumin-mint-beet-salad.html

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  17. Don't you have anyone editing this stuff? This recipe was full of typos. Unprofessional.

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  18. Vegetable Bean Dip, roasted beets, carrots, onions, garlic, some sweet potato, a turnip, in the blender with chickpeas and pinto beans. add a couple tbsp of almond butter or tahini, some turmeric, cumin, and cayenne.

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  19. I roast them with a tiny bit of olive oil and wrapped up in tin foil. I slice and save for salads and use in smoothies. They give a beautiful color and tons of vitamins.

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  20. I used my roasted beets with quinoa, toasted pecans,feta cheese and basil or mint is good too! I used a lemon vinaigrette dressing I made to put on it.Olive oil, fresh lemon juice, djion mustard, sea salt,pepper and garlic. It's light and healthy! K.T.

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Thanks, and as always, Happy Cooking! Ali & Tom