When I (Regina) was young beets were something to be feared. They were in the same camp as the dreaded Brussels sprout. But then again, that was when beets were canned and bland, not the fresh, full-flavored variety used in today’s recipes. Look at any upscale menu and you’ll find some form of beet being used. I think that roasting beets is one of the most delicious ways to use this sweet vegetable—its natural sugar caramelizes making it the perfect side dish or ingredient for a hearty salad.
Be sure and listen to the companion Breaking Down Nutrition podcast: 3 Benefits of Beetroot Juice
Scrub beets and dry; quarter and toss with 1 tbsp of the oil and 1/4 tsp of the salt. No need to peel now. You’ll do that once they are roasted. Wrap tightly in foil and place packet on a baking sheet. Roast at 425°F for 40 minutes or until fork-tender. Here’s how to make the foil packet.
Allow beets to cool slightly. Wearing disposable plastic gloves, carefully peel and discard skins. Gloves prevent your hands from being stained, especially with the purple beets.
Dice beets into 1-inch pieces and place in a large bowl with accumulated juices. Season with pepper and additional salt to taste. Aren’t these colors incredibly vibrant? Can’t wait to enjoy them.
- 6 fresh beets, about 1¾ lbs
- 1 tablespoons olive oil
- 1 sweet onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Heat oven to 425°F.
- Scrub beets and dry; quarter and toss with 1 tbsp of the oil and ¼ tsp of the salt.
- Wrap tightly in foil and place packet on a baking sheet. Roast at 425°F for 40 minutes or until fork-tender.
- Allow beets to cool slightly.
- Wearing disposable plastic gloves, carefully peel and discard skins.
- Dice beets into 1-inch pieces and place in a large bowl with accumulated juices.
- Season with pepper and additional salt to taste.
Facts that can’t be beet
- Look for beets with green, perky tops so you can chop up and sauté—they taste similar to Swiss chard.
- Snip the greens before you store the beets since the leaves sap nutrients from the roots. They will last up to two days refrigerated if you wish to cook them later.
- Beets can last up to three weeks in the fridge.
Pick your favorite
- Red: the most common and assertively flavored.
- Yellow: mild flavor so great raw or cooked.
- Chioggia: also called candy cane, make a dramatic presentation when served raw and sliced thin. They lose their pretty stripes when cooked.
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