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