Roasted Beets

Roasting beets is pretty simple. I trim off the foliage, and leave an inch of root. Rinse and set the greens aside for later use. Give the roots a rinse, no need to scrub. Then wrap the beets in foil, depending on the size, wrap up to three together and place on a baking sheet. You will see recipes with roasting temperatures ranging from 475F downward to 325F. My suggestion is cook them when you are otherwise using the oven and still have extra space. Depending on temperature and size they will take one to two hours. A light squeeze using a hot pad indicates when they are cooked to a tender stage. Let cool in foil wrapper, trim tops, and slip off the skins. Leave any unused beets wrapped, and refrigerated for up to ten days. Since juices may leak, store them together in a plastic bag.
The flavor of home roasted beets is rich and intense. Salads can be sublimely simple with only a touch of olive oil, wine vinegar and salt. Add chunks on top of a tossed green salad for flavor and color, or garnish with a sprinkle of toasted walnuts and blue cheese. Beets are high in folic acid and betaine, a natural anti-inflammatory. Also despite their natural sweet taste they have only 74 calories per cup.

One Response

  1. Sounds great!!! Will try as soon as the beets are ready to be pulled.

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