How to Roast Beets
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I love beets, but Steve thinks they taste like dirt.
So, given we’re a household of two, any beets I cook, I eat by myself. But I love them so much, it’s fine with me. Besides, beets are one of the 50 most nutrient-dense produce on the planet, according to the book, Melissa’s 50 Best Plants on the Planet.
It helps, of course, that beets are easy to cook. I just bake them in foil.
To roast beets, scrub them thoroughly first, since they grow underground. Trim the leaves, leaving an inch of stem. Place the beets in heavy-duty foil and fold the ends tightly to seal. Put the beets on a baking sheet and roast in a preheated 400°F oven for about 40 to 50 minutes for medium beets. Smaller beets may take just 20 minutes.
To test if beets are done, remove the foil packet from the oven, carefully open foil to prevent getting burned by escaping steam, and prick the largest beet in the thickest part with a paring knife. The knife should come out easily. Peel beets with your fingers, as soon as they are cool enough to handle. Skins should slip off; if resistant, use a paring knife or vegetable peeler.
Don’t waste the nutritious beet greens. Blanch them and cut leaves crosswise in strips, discarding stems. Serve with a dressing of soy sauce mixed with mayonnaise.
What to do with the cooked beets? Try these recipes:
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