Roasted Beets

by: Elizabeth Beals

Roasted Beets

     Many people pass up beets simply because they don't know what to do with them once they get them home. How do I cook with those big beautiful beets? I roast them of course! It takes about an hour, but 50 of those 60 minutes are spent however you would like because they are cooking away in the oven. I use beets a lot in my kitchen. Salads, burger patties, and even in hummus. 

Small beet next to a very small beet

Beets ready to be pulled

You will need:

Beets, 4 

Scrub Brush

Foil

8x8 glass baking dish

Oven

1. Preheat oven to 400 degrees

2. Take the green tops off your beets by twisting them away from the beet. Don’t cut anything at this point. Use a scrub brush to clean the skins of the beets with a little water.

3. Wrap the beets tightly in foil, and place them in a baking dish, I use an 8x8 glass dish, but anything pan or dish will work to catch any beet juice.

4. Cook for 50 to 60 minutes depending on the size. Bigger the beet the longer the cooking time. You will know when they are done because you will be able to easily put a butter knife through the cooked beet. Let them cool for a few minutes until you are able to touch them without burning yourself.  A skill I am still working on!

5. To remove the skins, rub the beet with your fingers and the skins should easily come off in your fingertips. Wear gloves if want, your fingers will get stained. 

6. After you have rubbed the skins off, cut the tail and top off, slice, dice or leave whole. Eat and enjoy.

I keep my roasted beets in a glass mason jar in the ice box (refrigerator) until I'm ready to use them. They don't last long in my kitchen I eat them too fast, but they will however keep for about a week.