Roasting beets is as easy as 1-2-3. Its as easy as boiling water, roasting potatoes or even roasting garlic. Its simply a matter of wrapping them up in foil and baking them for 20 minutes to an hour. Although its so incredibly simple the result of fresh roasted beets is miraculous. They are so earthy and almost ethereal. The rich depth of color and irresistible flavor is matched by nothing you could buy in a can.
For years I’ve purchased jarred beets at the grocery mart and although I do still sometimes, (fresh $4-6, Jarred $3) now and again I like to roast them myself. My favorite thing to do with beets is to put them in a pickle-ish solution and rest them in the fridge a few days, and then….I make purple eggs. (pickled beet eggs? Pickled eggs?)
beets (I used 3 large, which gave me about 4-6 cups diced)
A few teaspoons of olive oil or water
salt and pepper
Preheat oven to 375 degrees.
Lay out a square of foil, if you would like you can line it with parchment however beets are incredibly wet and messy so I use only foil. You can peel them first with a vegetable peeler or after roasting, the skin will peel right off.
Drizzle with a small amount of water or oil. Wrap the beets into a package. Fold the foil tightly at both ends and make sure there are no holes. Place into a ceramic baking dish (YOU DO NOT want to see what happens if it boils over. It looks like the scene of a homicide)
Roast 20 minutes to 1 hour. This varies depending on the size of your beets. Allow to cool until they are cool enough to be handled. Cut into pieces.
|My name is cat, I have a jar hoarding problem. I like to re-use glass jars, sauce jars, garlic jars you name it its in my cabinet. Its recycling at its best. (Beets are front row, second from the left)|
For “pickled” beets combine with 1/2 cup apple cider vinegar 2 tablespoons sugar and water just to cover them in their container. You can add more or less vinegar and sugar depending how sweet & sour you want it.