(dont forget- the green tops are delicious. treat them like any other green).
There are two ways to roast beets:
| | Roast first- then chop | Chop first- then roast |
| What you do: | · Wash the beets well, trim off the ends. (peel, if you want) · Cut the beet into quarters · Wrap in aluminum foil and place in the over at 375˚ F until soft (about an hour) (Note- the oven time is flexible. I try and roast beets while I am cooking something else in the oven) | · Wash the beets well, trim off the ends. (peel, if you want) · Chop the beets into small cubes · Place on a baking tray and drizzle with olive oil · Roast in oven at 375˚ F- first 15-20 minutes covered, then 10-20 minutes uncovered. (oven temperature can be up to 400˚ F) |
| Advantages: | · Its much cleaner- few things are messier than chopping uncooked beets- the juices get everywhere and can stain · Its easier to chop- uncooked beets are very hard, and this method saves you chopping time | · Less cooking time · More slightly crispy/ caramelized edges · You can add flavors while roasting- like citrus, garlic, or herbs · You can roast with other veggies (see below)
|
| Disadvantages: | · Takes longer to cook | · Its much messier- few things are messier than chopping uncooked beets- the juices get everywhere and can stain · Its harder to chop- uncooked beets are very hard, and this method saves you chopping time |
what to do with roasted beets:
- serve with goat cheese!
- serve with citrus vinaigrette or honey mustard vinaigrette
- serve in a salad (or in a salad with goat cheese)
Sweet Beet & Veggie Roast
- chop the beets (see above)
- chop parsnip & carrots & red onions
- optional- garlic cloves still in the peel (see below)
- place in lasanga pan
- drizzle with olive oil
- roast covered, and then uncovered in a 375˚F oven
- veggies are done when they are super tender (time will depend on how many veggies you have, but its usually at leats 40 min)
Savory Beet & Veggie Roast
- chop the beets (see above). but beets are optional.
- chop parsnip & carrots & onions & turnips
- add garlic cloves- peeled or unpeeled. see below.
- optional- chop a fennel bulb
- place in lasanga pan
- drizzle with olive oil
- optional- mix in crushed dried rosemary, dried oregano, dried basil, (any of the above, all of the above, or other herbs of your choice)
- optional- mix in chopped greens (like beet greens, collard, kale, chard, etc). volume of veggies should be around 1/3 volume of whole dish when raw. Maximum 1/2 of dish)
- roast covered, and then uncovered in a 375˚F oven
- veggies are done when they are super tender (time will depend on how many veggies you have, but its usually at least 40 min)
Note about the garlic:
- you can roast the garlic peeled or unpeeled
- if you peel it, the garlic will better flavor all the other veggies
- if you roast the individual cloves while still in the peel, the cloves will get soft and caramelized, and will pop right out of the peel when fully cooked
- I like both- so I always put in some cloves peeled and some unpeeled.
