Scared of beets? Don’t be! Not only are they nutritious and good for you, but they are delicious and add a lot of color to any dish!
Beets come in a variety of colors such as red, golden, white or even striped (check out the Chioggia beet!). Some of you may have memories of having beets served to you as a child when they were bright magenta – red, boiled or canned. They were not very flavorful and sometimes bitter.
Roasting beets is a whole new way to enjoy this root vegetable. Roasting not only maintains the nutrients lost when prepared by boiling, but the caramelizing of the natural sugars in the beets develops a fabulous flavor. Easy to prepare and a mostly hands off process, just follow these easy steps!
- Trim leaves off of the beets, leaving about an inch of the stems still attached. Also, trim the bottom.
- Scrub the beet, but do not remove the skin.
- Place the beets on a large piece of foil.
- Drizzle olive oil over beets, just to coat.
- Wrap the foil tightly around the beets and place packet on a rimmed baking sheet.
- Bake in a 375ºF oven for about 30-45 minutes or until the beets are fork tender. The time depends on the amount of beets being cooked and their size.
- Remove the beets from the oven. Open the foil and let cool enough to handle.
- The skins will easily slide off. We like using a paper towel to work the skin off to prevent stained hands.
If you need more motivation to give beets another try, try this Roasted Beets & Candied Walnut Spinach Salad!