how to: roast beets
Earthy and hearty, beets might be thought of as more of a fall root vegetables, but they’re actually plentiful in the summer too. Their jewel-like bulbs with crisp green tops are filled with vitamins and also three properties that help to detoxify your system.
In my opinion, roasting them is the easiest way to prepare them so I thought I’d do a quick how to since they’re in the salad I shared with you yesterday.
1. Preheat the oven to 400 degrees.
2. Cut the beet greens off from the bulb. Save these! They saute up just like spinach or swiss chard.
3. Take a sheet of aluminum foil (or two depending on how many you have) and lay it on the counter.
4. Put 3-5 beets in the middle.
5. Sprinkle about a tablespoon of water on top and wrap the aluminum foil around the beets like a package.
6. Roast for about an hour, or until a knife can slide easily in and out. Cool completely.
7. After they’re cool, the skin and stems will peel straight off without a problem. Store until use.
I love to cut them up and throw them on to a salad, a omelet (with some goat cheese or ricotta and chives) or even grate them with pasta and pesto and some of their sauteed greens. The possibilities are endless!
Do you like beets? How do you like to eat them?