Roasting them whole is my favorite way to prepare them—it intensifies their inherent sweetness—although I did see a technique for wrapping them in foil and placing them among the coals in the grill that I think I will try this summer.
Once the beets are roasted and peeled I like to cut them in half vertically, then into thick slices and toss them into a green salad with shredded carrots and a spicy Dijon vinaigrette. Or combine them with cucumber slices, a generous splash of apple cider vinegar and a sprinkling of kosher salt.
Basic Roasted Beets Recipe
A simple and easy recipe to roast beets for salads or any recipe that calls for roasted beets.
- 6 medium beets
- olive oil
- Heat oven to 400°F. Scrub beets and dry with a paper towel. Place in a baking dish and drizzle generously with olive oil and salt. Cover with foil and roast until a knife is easily inserted, about 45 minutes.
- Remove from oven and set aside until cool enough to handle. Trim off ends with a pairing knife and rub off skin with a paper towel. Quarter or slice beets as desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 203mgCarbohydrates: 7gFiber: 2gSugar: 6gProtein: 1g
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