Just took the last of the beets out of the garden yesterday. This got me thinking that we should post about how we usually use them up. Typically we roast them in the oven. There are many ways to roast beets, which seem to be the super food du jour, but as with all things we favor the simple method. This recipe roasts the beets with the skin on and doesn't require par boiling or making foil packets, etc.
Knife and cutting board
Beets (lots or only a few)
Olive oil (or oil of your choice)
*Optional but gives it a nice flavor
1. Preheat your oven to 425 degrees.
2. Take your fresh from the garden (or wherever) beets and cut off the beet greens (but don't throw them out--we'll do a beet green recipe as a future post).
3. Scrub up the beets to get all the dirt off. (If you clean them before you cut off the beet greens be sure not to get the greens too wet; they will last longer in the fridge if they stay dry).
4. After they are all cleaned up cut them into small pieces. The Cylindras (red ones in pic above) we cut into medallions since their shape makes them so easy to cut, but the Goldens we tend to cut into little quarter sections. The smaller the pieces the faster they will cook.
5. Put your cut up beets into a large bowl and drizzle olive oil over them. Mix with a spoon so each piece is more or less covered and then spread them out onto your baking sheet. If you are plan to use salt, then take your sea salt grinder and sweep it quickly across your beets now (or just lightly sprinkle by hand).
6. Put sheet in the oven and bake for 30-45 minutes or until you can easily pierce with a fork. If you are only doing a few beets reduce the cooking time and check them often. When you take them out they will look a bit shriveled and reduced in size.
7. Try and get them to the table before you eat them all right off the baking sheet.