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It is easy to love fresh beets, and not just for
their outstanding nutritional advantages. Roasting them seems to enhance their
sweet nature. Roasting is the easiest way to cook beets. The skins will slip right off after cooking. I’ve had more people tell me that
they don’t like beets. Well, that was until they taste roasted beets. Roasting
beets give them a deep, sweet taste that can’t be accomplished in any other
fashion. Serve these beets either as a side dish or a salad.
Oven-Roasted Fresh Beets
Recipe Type:
Beet,
Vegetable,
Buying Guide
Yields: many servings
Prep time: 30 min
Cook time: 2 hr
Ingredients:
Fresh whole beets (small, medium, and/or large size)
Olive Oil
Preparation:
Preheat oven to 350 degrees F. Place rack in middle of oven.
Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra
large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets. Reserve beet leaves for a recipe using them.
On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with
some olive oil to coat the beets. Place another large sheet of aluminum foil
on top of the beets and crunch up the sides of the aluminum foil together to seal.
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Beets ready to roast in the oven. |
Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a
paring knife. Remove from oven and take off the top foil. Set aside to cool
enough to handle. When cool enough to handle, peel the skin off. They should peel easily by hand, but you can use
a paring knife if you want.
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Fresh oven roasted beets hot out of the oven. |
Peeling the cooled beets |
Either store in the refrigerator whole or cut each beet into slices (as thick or thin as you prefer).
Beets are delicious on
their own sprinkled with a little salt or as an accompaniment to your
dinner. Some people like to serve them as an appetizer with a good goat cheese. Be creative and enjoy!
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