Roasting is my new favorite way to cook vegetables. Fall is the perfect season to give roasted beets a try. After roasting, I take off the skins and store them in the refrigerator. They’re great for tossing in salads, pickling or just sprinkling with salt and enjoying.
Red beets have always been one of my favorite vegetables. I tried growing them in our garden before and never had any luck but this year I harvested my first crop of beets. It wasn’t a bumper crop but I did get a couple dozen.
They aren’t the prettiest vegetable but I was pleased with my first crop.
To get them ready for roasting, I cleaned them and cut off the leafy greens. Some of the greens I tossed in a salad. Leave some stem attached to help hold the beet while taking off the skin.
Roast them in the oven at 375 to 425 until they are easily pierced. You can drizzle olive oil over them if you like. To contain any juices, wrap the beets in foil. Wrapping in foil kelps to keep them from drying out too. I didn’t do that and it wasn’t too messy. Nothing like red beet juice all over. I ruined my kitchen curtains a long time ago with red beet stains!
You will get pink fingers though.
After roasting and cooling the skins come off easily. They will keep for about a week in the refrigerator.
Beets are slightly sweeter after roasting and make a tasty combo with a mild goat cheese or feta, a little salt and balsamic vinegar.
Lots of people say they don’t like beets but I bet they’ve never tried roasted beets with coarse salt, feta and a drizzle of balsamic vinegar. Now that’s good eating!
Most recipes for roasting beets recommend wrapping them in foil but I didn’t and they turned out fine. I’ll try that next time, It probably would cut down on oven time.
What’s your favorite way to eat beets? Please don’t say you don’t like them! They are full of good for you fiber, vitamins and minerals! I love beets!
Thanks for visiting! Debra (((xx)))