Roasted Beets

by Anne Bennett on July 24, 2010

I used three kinds of beets, including golden and variegated. The beautiful colors are jewel-like.

If you say you don’t like beets, you’ve probably only tasted the ones that come in a can or a jar. The difference between fresh and canned beets is profound, I think. Perhaps it will help to know that typical red garden beets are a close relative of sugar beets, which provide us with the white sugar that eventually ends up in much of the processed foods we hate to love. So don’t say you’re completely off beets. You probably eat some version of them every day!

Following is a recipe for roasted beets that you should try, because beets are healthful, because they’re unfairly maligned (due to the tinny flavor of the canned ones) and most of all because they are downright delicious.

Here’s what you do:┬áPreheat oven to 425 degrees. Cut greens away from beets, leaving about 1/4″ of stem. Scrub them well and place in a baking dish. Add 1/4″ of water to dish and cover tightly with foil. Roast small beets for approximately 30 to 40 minutes. Larger beets will take up to 60 minutes. Beets are done when a knife slips through them easily.

Remove from oven and allow to cool a bit. Then cut stems and slip off skins. You can serve them warm, at room temperature or cold. I cut them into chunks, drizzled them with light balsamic vinaigrette and served them with slivers of basil and chunks of goat cheese alongside a green salad. I roasted plenty of them, refrigerated whole extras and cut them up for salads for several days.

By the way, although beets are usually considered to be a winter vegetable, they’re best in the summer months when you can get the smallest, most tender ones at farmers’ markets.

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{ 2 comments… read them below or add one }

amy July 24, 2010 at 8:52 am

OMG those beets are gorgeous!!! Looks so yummy. Where did you get your beets??

Amy

Rachel (Dean of Delicioiusness) July 30, 2010 at 1:52 pm

I LOVE beets! There are great ones at farmers markets RIGHT NOW!! Anyway, quick tip, when I roast beets I wrap them in foil individually before putting them into a dish and into the oven. That way, when they are done you just let them cool a bit, and hold them by the foil and squeeze. The beet pops out of it’s peel, and you don’t have beet stained hands!

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