Roasted beets are maybe one of my favourite vegetables. In part, I think, because they are a treat. Sure, not a treat like chocolate, but a treat because I rarely get to have them. I don't make them often because, well, they take time. But every time I have them, I vow to eat them more. Another resolution for 2011?
Roasting beets brings out their natural sweetness. They are one delicious vegetable and when served warm, there is simply nothing like them. While roasting does take time, it simply couldn't be easier. You do just need to be careful because the bright colour of the beets easily can go everywhere, so having a pair of rubber or surgical gloves on hand can be helpful. An apron is also recommended. I speak from experience, folks.
Here's a quick and easy how-to so you can start roasting your own beets.
- bunch of beets -- usually four to six per bunch
- olive oil
- kosher salt, optional
- Heat oven to 375 degrees
- Wash beets and cut off tops and bottom roots
- Place beets in tin foil on a baking sheet and coat well with olive oil and, if desired, salt
- Wrap the tin foil up like a present and leave on baking sheet
- Bake the beets for about an hour (small beets are faster, larger take longer). You know your beets are finished when you can easily slide a paring knife in them like a baked potato.
- Let beets cool. Then, in a sink, rinse them under cold water and the skin should just slide right off. You may need to use a paring knife or peeler to get some of it off though.
- Cut beets into bite-size for serving.