The Beet Goes On
Sometimes it’s just the simplest things that give the greatest return. I’ve loved beets since I was a small child. In season, we picked them fresh from the garden, then boiled and sliced them and served them with a little butter, salt and pepper. In winter, we had canned beets, and they were the only vegetable I would ever eat from a can. I still prepare them the same way most of the time, and sometimes get a little adventurous and toss cooked chunks with a little goat’s cheese and herbs for a cool summer salad. But I had never roasted them until last week.
I didn’t know what I had been missing. We roast all kinds of vegetables in the winter – squash, potatoes, parsnips, carrots, onions – whatever seasonal vegetables we can get our hands on. It’s a wonderful way to warm the house on a cold afternoon! But roasted beets are in a league of their own. The flavor emerges even further and the texture remains firm. And it couldn’t be easier.
Use large beets if possible. Trim the greens down to a nub and wash the beets well. Do not dry.
Loosely wrap each beet individually in tin foil. Each large beet is about one serving.
Place on a baking sheet
Roast at 375 for about an hour. Larger beets will take longer, smaller beets may only take 45 minutes. You can open one of the foil packets and poke with a fork to test for doneness. They are firmer than boiled beets.
Let them cool enough to handle and peel them with a paring knife.
Slice or chunk and serve hot with salt and pepper, or cool and use in your favorite recipe.
For some fun information about the after effects of eating beets, follow this link.