How To Roast Beets in the Oven

How To Roast Beets in the Oven

Ingredients

• Beets, as many as you have for roasting

Equipment

• A sharp knife
• Aluminum foil
• Baking sheet

Instructions
1. Heat the Oven: Heat the oven to 400°F. This is a flexible cooking temperature; if you're using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Step 3).

2. Prepare the Beets for Roasting: Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.

3. Roast the Beets: Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.

4. Peel the Beets: Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

5. Store the Beets: Beets can be stored whole or sliced for up to a week in the refrigerator. Enjoy!

Boiled Beets Recipes

Boiled Beets Recipes

Ingredients

• 1 1/2 pounds beets, trimmed
• 2 tablespoon lemon juice or vinegar

Directions
Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Enjoy !

Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad
Ingredients

• 8 medium-size beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 teaspoons Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• 4 ounces baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 4 ounces soft goat cheese, such as Montrachet, crumbled

Directions

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.