How to Roast Beets

Roasting beets is really easy, and they store beautifully.  I always roast them up as soon as I get them home, so I can throw together a quick dinner and not have to wait the 40 minutes for them to cook.  I have storage details at the bottom of the how-to.

I get really excited when I find varieties other then red beets because I am overly enthusiastic love trying out all the different kinds and discovering their little flavor differences.  But there is something insanely beautiful about the basic ruby red beets.  I had a blast photographing the whole process because they were so pretty at each stage.  And you eat with your eyes first, right?  So by that logic pretty foods should be more satisfying.  I will add that to the list of reasons I love beets.

Here’s how to roast these beauties:

Start by preheating the oven to 425 degrees Fahrenheit

Chop off the top and bottom of the beets, like so:

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Then peel them (some people like to roast them with the peel on, then rub it off.  I think peeling them before you cook them is easiest, then when they are done they are ready to use and you don’t have any more work to do)

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Then wrap each beet in foil

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Place all the foil wrapped beets on a pan, with space around them so they cook evenly, and roast for about 40 minutes

When they are done, you should be able to stick a fork in them easily (kind of like how you test potatoes)

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Allow them to cool, then you can eat them straight away (they are yummy warm) or you can store them.

Storing options: Remove and discard the foil, put the cooked beets in a closed storage container in the fridge for up to 4 days -or- you can remove and discard the foil, put the cooked beets in a freezer zip top bag and freeze for future use (thaw in the fridge overnight or warm up in the microwave or in a pot with a few tablespoons of water with the lid on)

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BONUS Round!!

I have a little quick basic recipe for you:

Roasted Beets
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 Cooked Beets
  • 1 teaspoon Honey
  • 1 teaspoon Balsamic Vinegar
  • ¼ cup Almonds (chopped)
Instructions
  1. Toss the beets with the honey and balsamic
  2. Spread them on a sheet pan
  3. Place the sheet pan under the broiler for about 3-5 minutes, or until the beets start to caramelize
  4. Top with chopped nuts and enjoy!

 

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