How to Roast Beets
Everyone likes beets. Some people may think that they don’t like beets, but such folk have just never had the pleasure of a perfectly roasted beet gracing the side of a leafy green salad strewn with a little blue cheese and walnuts…
Ah beets, beets, beets…
Beets are good and good for you and they offer up a vibrant intensity of color that’s appreciated year round but particularly so over those winter months when the often drab looking roots and tubers of the world really come into their own.
And they’re easy to make; and they’ll keep for a few days in the fridge pretty much as good as new – so if you’re roasting up a chicken for dinner one Sunday evening, for example, you could toss a few beets on the rack alongside to cook at the same time - making good frugal use of your oven’s heat while you save time on a great weeknight dinner salad to-be for one harried after-work evening to come.
So roast some beets. If you like beets but have never had them roasted – you’ll love em’ – guaranteed. And if you think you don’t like beets, roast em’ anyway, you’ll love em – guaranteed!
How to Roast Beets
- Pre-heat your oven to 400
- Take some beets and scrub them briefly under running water. If they’ve still got their leafy tops attached, cut them off and either discard or save for another use
- Wrap each beet up individually in aluminum foil, covering it completely
- Bake for an hour or so (shorter or longer, depending on the size of your beet) or until a fork or sharp knife pierced inside receives little resistance from the cooked beet
- Un peel the tin foil and let the beets cool until you can hold onto them without pain - and if you’ve got yourself a pair of disposable kitchen gloves, now ‘s the time to use them (otherwise you can start looking rather axe-murderer like). If you’ve got gloves, the easiest way to dispose of the skin is simply by rubbing it off with your (gloved) fingers and a little tap water. If you don’t have gloves, you can use a knife to peel, but you will undoubtedly end up with purplish fingers while you do so and so wear an apron - as cooked beets are powerfully staining.
- Once peeled, either eat at once or transfer to the fridge to store for up to a few days.
Beets are famously good in salads, particularly in salads dressed with vinaigrettes. They demand salt and are also very good with citrus flavors, nuts, blue cheeses and black pepper.
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