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.
Supplies:
Knife and cutting board
Bowl
Spoon
Baking sheet
Ingredients:
Beets (lots or only a few)
Olive oil (or oil of your choice)
*Sea salt
*Optional but gives it a nice flavor
Instructions:
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.
Enjoy!
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Would you believe I've never had beets before? I know, I know!... But since roasting veggies is my favorite way to eat them, you've actually enticed me to actually try beets now :) Thanks so much for sharing this at Tiny Tip Tuesday and hope you'll join us again next week!
ReplyDeleteabsolutely!! beets are by FAR one of my favorite and most craved Spring/Summer veggies. I seriously NEED them at times and this recipe certainly does them justice. I find the best way to eat them is a very simple roasting with salt - just like you've done. Excellent work!
ReplyDeletethank you for visiting and sharing your seasonal post with us at The Fresh Foods Blog Hop - I hope you'll stop by again this Wednesday!
I love roasted beets. Whenever they come from my CSA I get up the next morning before it gets to hot and roast them. I usually wrap them in foil though--then I can just pop the ones I'm not eating immediately into the fridge without having to worry about finding a storage container.
ReplyDeleteThanks for sharing with Fresh Foods Wednesdays!