If pickled or raw just isn't your thing, roasting is a way to bring out the natural sugars and create a a true beet-treat. ...now you know I am weird, but we do enjoy our beets.
For this recipe I am going to give you some hints for roasting and then a few sauce ideas, though they are fabulous plain, too.
You Will Need
5-10 beets of uniform size. Small is best, larger beets can be cut in half or quartered
1. Preheat the oven to 375 degrees
2. Leave the tops and ends on, and give the beets a little wash. Don't scrub too hard, beets have delicate skin. We are going to rub it off later, but it will protect the moisture and flesh while baking.
3. Make a foil pouch to hold your beets. The beets should cook in a single flat layer. Add the beets, drizzle with olive oil and sprinkle with sea salt. Close the edges of the pouch. Place this on a rimmed baking sheet in case any juice leaks.
4. Bake for 30 minutes before checking. Prick with a fork knife to determine if the flesh is tender. If the beets are not ready, check again at 10-15 minutes intervals. They should be finished before the hour mark.
5. While you let the beets cool enough to handle, prepare your work area. Beets will stain clothing, counters and fingers .... it is sometimes used to make Red Velvet Cakes from scratch because the dye is such a deep red! I cover my cutting board with foil and then top with paper towels. This is also not a bad time to use your kitchen gloves.
6. Place a cooled beet on a paper towel. Fold the paper towel over it and rub between your hands. The skin should come off easily. Usually the tops and ends also rub off, but you can finish pairing them with a knife. Set the cleaned beet aside and start on the next one.
Beets can be served warm with a sauce drizzled on top, plain or cold they are nice to top salads with. I like to make a large batch of roasted beets and add them to my dinners for the week.
You will Need:
1/4 c. Greek Yogurt
1 Tbsp. chopped fresh mint
1 tsp. dry thyme
1/4 c. Greek Yogurt
A squeeze of lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
1/4 tsp. cardamom
Mix together for a great thick dip, or add a few Tbsp. of milk to thin for a drizzle. Enjoy!
Beet hazards - a downside? Well, I don't really think so. Keep these in mind to keep the lasting effects from ruining your next "beet-xperience".
Stained fingers! Try a bit of whitening toothpaste and a nail brush to scrub finger tips. It will take off all or most of the stain. It depends on how dry your skin is.
Red urine! Don't worry if your bowl is a bit pink after eating beets. Didn't I mention it is a natural dye?
So, how will you be enjoying your beets this week?