Roasted Beets

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Roasted Beets

This recipe will teach you all you need to know about Roasted Beets.

 

Roasting beets is easy.  If you can roast potatoes, then you can roast beets. It’s effortless!  All you have to do is heat the oven, scrub the beets, place them in a covered dish (or wrap in foil), then bake until tender.

 

Choose beets that are roughly the same size so they’ll finish cooking at the same time.  There’s no need to peel the beets before they’re roasted, it’s much easier to peel them after. Also, roasting beets in a covered roasting pan helps protect the beets from drying out, which helps the skins easily slip off.

 

Serve roasted beets warm or cold, or even added to a salad or sandwich!

Roasted Beets

Roasted Beets

Ingredients

1 lb beets (3-4 medium sized beets)

Instructions

  1. Preheat oven to 400°F.
  2. Cut off beet greens (save for another use) leaving a 1-inch stem on the beets. Wash beets thoroughly to remove any dirt.
  3. Place beets in a baking dish and cover with foil. Roast until fork tender, about 50 to 60 minutes (depending on size).
  4. Carefully place beets in a bowl of cold water. When cool enough to handle, with your thumbs, push the skin off under cold running water.
http://karyosmond.com/roasted-beets/

Tips for Roasted Beets:

  • You can tell a beet is cooked when you’re able to insert a skewer into the thickest part of the beet with no resistance.
  • Something delicious I picked up in Australia; add sliced beet to your burger.
  • Make a beet sandwich.  Use the same technique as a cucumber sandwich, but with sliced beet instead of cucumber.
  • If you peel a beet under cold running water, your hands will barely stain.
  • Cooking a beet dulls it’s earthy flavour and intensifies its sweetness.
  • Roasted beets go awesome with feta cheese and goat cheese.
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One comment

  1. Hi Kory, I was so disappointed when you left Best Recipes Ever. Although I’m old enough to be your grandma, and have been cooking for many years, you inspired me to try new recipes and ideas. Seeing a rerun of Best Recipes Ever the other day, I decided to look you up on the internet and am delighted that I am now on your email list. Please keep the recipes coming. You are a joy to watch and I love trying your recipes. You do make things sound and look simple, and it is appreciated. My sincere thanks. Mo Burridge