I am not quite sure when beets are in season, but I just picked up two massive ones from the farmer’s market. We roasted both of them in oven, and they came out great. Roasting actually make the beets a lot easier to handle. They are really easy to peel after roasting and they give off less juice when cut. Cutting up beets makes me happy to have a red cutting board.
Roasting helps concentrate the beet’s flavor, giving them a nice earthy, sweet taste. We ate one beet as a side to some roasted chicken. We cut up the other one for a cold beet salad with blue cheese and a vinaigrette drizzled on top the following night. Roasted beets are a bit of a bandwagon…but you should hop on board too, it is a tasty ride.
Roasted Beets
Directions:
- Preheat your oven to 400 degrees. If your beets are not that big, you might be able to do this in the toaster oven.
- Cut off any remaining greens, but do not cut off too much of the top or else the beet will give off juice as it cooks. Wash the beets and give them a gentle scrub to remove any dirt. Don’t scrub too hard or else you will break the skin.
- Wrap each beet in aluminum foil and place in the middle rack of the oven once it has finished preheating.
- Cook until the beets are cooked all the way through. A paring knife should be able to pierce the beet to the center with very little resistance. For normal size beets this should take about an hour. For my mega beets it took a little longer.
- Unwrap the beets and let them cool for a little.
- Using a paper towel, rub off the beet’s peel. You can also just you a peeler.
have i told you my beet story? you will love it, ask me some time.
I am so happy I found your wed site, unpretentious and fun. Thanks!
Love the presentation of the beet salad – it reminds me of the Sydney Opera House!
I totally believed you had to peel the beets before you could roast them. It looked like I slaughtered a chicken in my sink. Never again, never again.
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