Since a few of the recipes I’m cooking up this week call for roasted beets I’ve decided to include a quick and super simple how-to for roasting beets in the oven.
I think Doug was talking about roasted beets when he said “beets are nature’s candy.” Unlike when they’re raw, roasted beets have an intense, earthy sweet flavor making them a delicious addition to salads, a great base for soups, or even a creative way to lighten up you favorite baked goods. You can use the leafy tops found on beets in a variety of ways, too. I saved mine for a green juice in the morning. But they can be added to salads, stir-frys, or soups.
As I mentioned, you’ll need this quick how-to for a few of my recipes this week. Give your beets about an hour to roast or make them in advance and store in the fridge. They’ll keep for about a week if refrigerated.
Makes as beets as you care to roast
Beets (as many as your recipe calls for)
1 pinch Kosher salt
1. Preheat oven to 400 degrees (F)
2. Cut the leafy tops from your beets, close to the tip. Scrub your beets thoroughly and wrap in aluminum foil with a pinch of kosher salt.
3. Place wrapped beets on aluminum foil and bake for 40-50 minutes or until a beets can be pierced easily with a fork. Small beets will obviously cook more quickly than large ones.
4. When beets are cool enough to touch, use a paper towel to peel the skin away. Use in your favorite recipe or store in an airtight container in the fridge for up to a week.