If you think you don't like beets, you probably have not tried fresh roasted beets. Chances are that you have had pickled beets from a can and quickly decided they are not for you. You will be pleasantly surprised if you purchase some fresh beets at a produce market and prepare them according to these instructions. It is super simple, too.
You may have had roasted peppers, and roasting does the same concentration of flavors with beets, intensifying the sweetness of the dark red vegetable. You can eat them hot or cold, but you will immediately notice they are quite different than the beets you get out of a can. Served hot, beets are a very tasty, refreshing change of pace from potatoes or other vegetable side dishes. They are also delicious cold on Romaine lettuce with cottage cheese.
Pick up a bag of beets at your favorite produce place and take this roasted beet challenge! Beets are so good for you, but few people know how to cook fresh beets. You can read more about the nutrition quality of beets here on Nutrtition Data.self.
- A large bag of dark beets, stems removed
- Olive Oil
- Sea salt
- Aluminum foil
- Preheat oven to 350 degrees.
- Wash the beets well.
- Cut the beets into quarters, leaving the peeling on.
- Line a pan with aluminum foil.
- Generously coat the foil with olive oil.
- Place the cut beats in the pan, adding more olive oil.
- Sprinkle generously with sea salt.
- Toss to coat beets well.
- Cover tightly with another sheet of foil.
- Allow to bake for around 1 1/2 to 2 hours.
Be sure to come back and leave a comment about whether you have become a beet-lover or not.