I just love roasted beets. I had never had them before until I was entrusted with some beets by a person going on vacation. I let those beets sit in the fridge for the better part of a week intimidated by their deep redness. I finally manned up and looked up how to roast beets and realized that it was a simple thing to do. After that first beet roasting, I am in love with roasted beets. Easy, tasty, healthy. What’s not to love?
If you’ve never roasted beets before, now is a good time to go out and buy some. They are fresh and popping up at the farmer’s market. Actually, they’ve been in the produce section for a while as far as I can tell, but hurry up and get some. They’re delicious.
This is how easy it is to roast beets:
1. Preheat oven to 400 degrees
2. Trim off greens (You can save them and saute them with some onions for a salad).
3. Scrub well to wash off all the dirt.
4. Rub extra virgin olive oil (or oil of your choice) all over each beet.
5. Place beets on heavy duty aluminum foil and form a packet around the beets.
6. Place beets in the oven for 35-40 minutes or until beets are tender all the way through.
7. Remove from oven.
8. The peel should come off with a little rubbing.
9. Slice and eat. Or just eat.
Now, if you’re me, you’ll just eat them piece by piece while staining your fingers red in the process. You won’t wait to put them into a salad. But, if you find yourself feeling patient, you can make a salad with the beet greens and roasted beets.