Basic Roasted Beets Recipe
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Roasting beets concentrates their natural sweetness and couldn’t be easier. To serve, drizzle the beets with olive oil and sprinkle them with salt, or try them in either our Roasted Beet and Chèvre Grilled Cheese or our Smoked Salmon Tea Sandwiches.
Game plan:
Leafy beet tops make a great addition to pasta or even a quick side dish if you wilt them in walnut oil and serve with grated aged pecorino.
Peel the beets under running water to cool them faster and minimize finger-staining.
INGREDIENTS
- 3 medium beets (about 1 1/2 pounds)
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
- When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
- Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.
Oh and also-I didn't wrap them. I took off the tops so they sat flat on the foil and the tip of the root so they didn't burn on the oven. They came out perfectly.
This was great! I sliced one beet and added it to buttered whole wheat penne with Braised Leeks (RECIPE ALSO FOUND ON CHOW).
When you eat roasted beets, leave a post-it note on the back of the bathroom door reminding yourself that you did so. This strategy can avoid some scares next day!
Zap the beets, and potatoes too, in a microwave for 5-10 minutes and then roast at about 400-425 and it will cut the roasting time in half and gives you nearly the same result as just roasting.
You should never microwave potatoes or corn. Potatoes are mushy and tasteless done that way, and corn takes on the bitter aftertaste of the cob.
Roasted beets are great in soup, too, really bring out their flavor. It's amazing how versatile they are! http://coldcerealandtoast.wordpress.com/2010/01/31/roasted-beet-soup/
In the name of never having enough time, I usually microwave the beets - just put some water at the bottom of the container, slice or cut up the beets if they are large, put a lid on them, and nuke for 10 minutes. I've also got a recipe for roasted red beets and gorgonzola salad at htttp://saladsuccess.com. You can switch the roasted beets for boiled ones if you don't have the time.
You know you can microwave potato's, sweet potato's, yams and corn on the cob......bet this would work on beets too......has someone done this already?
I love the beets cold and drizzled with Brianna's Asiago's Caesar dressing. Beets are delicious additions to a green salad with a great vinagrette as well.
Huge fan, as well. I roast them in my toaster oven to save on propane. I love to pickle them, too. Just toss warm beets with Bragg's apple cider vinegar and evaporated cane sugar, place in a jar and give them a day or two. Mmmm.
huge fan of this, but i dont bother wrapping them, just rub em with olive oil and throw 'em in a baking pan with a little salt on top, I eat them whole as well.