Roasted Beets

Beets and goat cheeseA friend recently mentioned that she may, unexpectedly, have discovered that she likes beets.  I feel very strongly about beets, so I knew a beet post was due!

I was also a beet skeptic until I did a CSA for a few months a couple of years ago.  I picked the option with the strangest vegetables I wouldn’t normally use, since I wanted it to force me to do new things.  I got lots and lots of collard greens and turnips, which I never really came to love, but the big surprise was the beets!

BeetsMy favorite way to eat beets is roasted and then with a bit of goat cheese.  Both these things can be good mixed into salad greens or even just on their own.  If you’re really fancy, you can make cool looking layered stacks of goat cheese and beets.  I tried…and I failed…

Dune They tried and died

So where to start if you want to try beets?  Get some fresh beets from the store and roast them!

Roast Beets

Preheat the oven to 425 F.  Cut greens away from the beets, leaving about half an inch of stems or less.  The greens can be used in other recipes as well.  Clean beets well, scrubbing away all dirt.

Place the beets in an ovenproof baking dish, preferably class or ceramic.  Add 1/4 inch of water.  Cover snugly with tin foil.

Put the beets in the oven and roast until they are easily pierced with a fork.  This could take from 30 minutes for very small beets to an hour for very large ones.  When done, remove from the oven and let cool, covered.

When cool, cut off the ends and slip off the skins.  Cut into desired shape and size.

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