09 Oct How to Roast Beets (Put a Ring On It)
How To Roast Beets
When people tell me they hate beets, most of the time I discover it is because they have only tasted the canned variety. Fresh beets are a glorious ingredient, ranging in color and flavor depending on the size and variety; from Chioggia (striped) to Golden to Baby to countless heirloom varieties to the most widely known Red. They are delicious eaten raw (the beet greens are fabulous too raw in salads or sauteed like spinach), boiled, sauteed and my favorite: roasted. When you take the time to roast your beets, the earthy sweet flavors are elevated and make the beet a star ingredient in any dish. Roasted beets are really easy to master, especially when you use my favorite trick: Foil Rings. These rings prevent the inevitable overcooked and browned spot where the beet touches your pan. These foil rings can be saved and re-used to reduce waste, and this same method can be used to cook baked potatoes or sweet potatoes.
- Fresh Beets, Any Variety
- Preheat your oven to 400 degrees (ideal temp, but if you need to throw them in with something else your cooking the beets will do fine- just adjust your cooking time: more heat, less time; less heat, more time.)
- Trim your beets close to the stem but leaving a bit so you don't open the beet.Reserve the greens for another use.
- Scrub any dirt off of your beets and rinse.
- Wrap beets individually in a couple even layers of tin foil, sealing the foil to avoid beet juice leaking everywhere and making your oven look like a murder scene.
- Make your foil rings. Roll a piece of foil into a tube, then coil into a ring slightly smaller than your beet so your beet will sit above the pan. Cut excess and use for another ring, twist ends to seal the circle.
- Roast for 30 minutes to 1 hour, depending on the size of your beets (smaller the beet, faster the roast). Check every 20 minutes or so to see if they are done- when a fork easily slides into the center they are cooked. If the inside seems deflated they are overdone.
- When done, remove the beets from the oven, unwrap, and let cool until they don't burn your hands when handling. Using a paper towel, gently rub off the skins (if the skin doesn't easily slide off, they need to cook longer).
- Your cooked beets can be stored in an airtight container in the fridge for about a week (mine never last that long!)
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