Thursday, March 10, 2011

Roasted Beets

I love beets! If you think you don't like beets, I would recommend trying this method of preparing them. If you still don't like them, then so be it! I love the sweet flavor, the intense color, and the wealth of nutrients beets provide. Until recently, I had a difficult time finding a way to prepare them that I really loved. But, thanks to the Taste of Home cook book I got for Christmas, I found the perfect way to enjoy them!

Roasted Beets
olive oil

Preheat your oven to 400. Cut off the stems of your beets and the very end of the roots if they are long and stringy. Wash them. Wrap each beet individually in foil. Place in the hot oven for 45-60 minutes, until you can skewer them easily all the way through with a fork or toothpick. Open the foil and let them cool for 5-10 minutes until they you are able to handle them but they are still warm. Using a paper towel, scrub the peels off. The texture of the paper towel should easily take the peel off and expose that rich red color that beets are known for. Slice or chop the beets into large chunks. Toss lightly in olive oil (about 2 Tbs. for 1 lb. of beets) and sprinkle with salt and pepper.
A variation that I would recommend is to toss them in your favorite vinaigrette, instead of the olive oil. The contrast of the sweet beets and the tangy vinaigrette is fantastic!
Wrap them up
Cook them up
Peel, chop, and toss them up
Eat them up!

1 comment:

Grandma Honey said...

I made these yesterday with 3 beets I had sitting in my fridge. I've never found a way I like them but this is so good! I just put the salt and pepper on and drizzled olive oil and ate one standing in my kitchen.

Thank you Julie!