Roasted Beets

So you’ve found something to do with your beet greens… what to do with the beets themselves?

I love grating my beets raw in any type of salad, but beets are delicious when they’re roasted, too. Roasting them makes them tender and much sweeter. And if you’re hanging around the house doing other things, then roasting beets — or any other vegetable — is easy peasy. In fact, it’s better than that — it’s multitasking.

These are amazing hot or cold, on their own, in a salad, or even soup (as long as you’re OK with the broth turning pink). I like them cold in the summer and hot in the winter.

Beets ready for the roasting!

Roasted Beets

beets
olive oil
salt and pepper and herbs or spices, as desired

1. Cut the stems and/or greens from your beets, and set aside for other uses. Wash your beets and pat them dry. Keep the skins on your beets — you can slip them off once the beets are roasted, or keep them on for extra nutrition. I prefer the latter option!

2. Arrange the beets, whole, in a shallow glass dish or baking pan. You can also use tin foil and wrap them up into a pocket. You want to keep your beets spaced out so that they don’t steam.

3. Pour olive oil over your beets. You can be as conservative or as liberal with your olive oil as you’d like — you can always use the leftover beet-flavoured oil to sweeten a salad or other dish.

4. You can also season your beets at this point, with salt, pepper, and any fresh or dried herbs or spices you’d like. I didn’t season my beets at all this time, as I didn’t know what I would use them in. Plain roasted beets have a lot of flavour on their own anyway, so this step isn’t necessary.

5. If you’re using tin foil, wrap the foil around your beets to create a pocket for roasting.

6. Roasting time will depend on the size of your beets. Start by roasting them for about 30 minutes at 375º and check on them every 5 to 10 minutes after that. It can be hard to tell when beets are ready, but inserting a fork into your largest beet to check for tenderness helps!

7. If you’re going to peel the skins off, wait until they are cool enough to touch comfortably, then peel them with your hands.

8. Cut your larger beets into more manageable pieces, or save them whole until you know how you’ll be serving them. Either way, they are guaranteed to be delicious!

I just want to eat these up right now, don't you?

TIP: don’t wear clothes you care a lot about when you’re handling beets… you’ll save yourself a lot of heartache and purple stains.

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