Roasted Beets

Roasting beets is surprisingly easy.  The steps for baby beets or large beets are the same except for the amount of roasting time.  If you are using a mix of colors (red, yellow, striped) roast them separately.  Red beets take over the color of every other color beet.  The same goes for storing.  Keep them separate and mix together just before serving.

Preheat oven to 425°.

Wash the beets to remove all the sand and dirt.  Trim the stem end and tail end cutting to about ¼” from the top and bottom of the beet.  If you cut too far into the beet you will loose most of its vibrant color during roasting.  Place in a baking dish, toss with XVOO and pour an inch of water into the bottom of the dish.  Cover with foil and roast for 30 to 40 minutes if using baby beets, 1½ hour if using large beets.  The beets are done when tested with a small thin bladed knife inserted into the largest beet goes into the beet with no resistance.

Remove the dish from the oven and let cool until you are able to handle without burning yourself.  Remove the skins of the beets by peeling with a small knife or rubbing off with your finger tips or paper towel.  Wearing rubber gloves is a good idea if you want to keep your hands from turning red.

Either slice the beets or cut into wedges.  At this point you can turn them into a salad, mix with other roasted veggies and serve as a side dish or dress whatever way you like.

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