How to fall in Love with Beets . . . No, really!

6 Nov

Glossy and sweet roasted beets

As with many foods a sweeter more intense flavour arises from beets when roasted. It’s the taste bud experience equivalent to wearing a pair of stilettos or a pair of Jimmy Choo’s. Or the difference between your first two-wheeler and an Italian racing bike. Except waayyy cheaper.
Here’s any easy way to enjoy roasted beets with minimal work on your part.

     Preheat oven to 375°F/190°C . If you are roasting or baking something else at the same time, it’s good to know beets can roast at temperatures anywhere between 325 – 425°F/163 – 220°C. You’ll just need to adjust the roasting times accordingly.

Scrub and trim beets

Take 8 medium beets, scrub them well with a vegetable brush and slice off their crowns and tips.

Set in centre of aluminum foil, drizzle with EVOO.

Tear off a length of aluminum foil large enough to create a closed packet in which the beets can sit in a single layer. Set cleaned and trimmed beets in the centre of the foil and drizzle them with extra-virgin olive oil. I used more than the suggested 1 – 2 teaspoons because I want to have the post-roasting beet-flavoured oil to use in a salad dressing.

Seal foil to create a packet.

Seal and crimp the edges of the foil packet. Set the packet on a baking sheet and place in your oven. Your goal is to have beets easily pierced with a dinner fork.

Cooked when beets can be easily pierced with a fork.

Depending upon the size of the beets and their relative youth or age it can take anywhere from 25 to 60 minutes. Mine was harvested from the last of the season’s crop, so they took closer to 50 minutes to roast.

When done, remove the cookie sheet from the oven and unseal your foil packet being careful to avoid any steam released from the cooked beets.

Rub skins from roasted beets. Retain oil and beet juice.

Allow the beets to cool until they are easy to handle. At this stage, their skins are easily rubbed off or easily lifted and peeled with the tip of a paring knife.

Drain the oil and beet juice from your packet into a small glass jar to use later to make a salad dressing or to drizzle over a pale-coloured soup.

Roasted beets can be served warm as a supper side dish. Other uses include as a base for a roasted beet soup (with roasted garlic or crumbled goat cheese), sliced in any variety of beet salads or grated to mix with feta or a creamy cheese to make a dip.


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