Beets are one of those vegetables that end up in my shopping cart even when they’re not on my list. I can’t seem to resist the red veined leaves or the thought of the tender, crimson flesh after they’re cooked.
Digging through the pile of beets at the market is part of the fun – I search for firm, smooth skinned beets and full, healthy greens because I eat both.
Rarely do I have plan for them. Sometimes I make a salad of steamed beets and wilted beet greens, other times I put them in a smoothie.Often, though, I eat them simply roasted.
Joe says I’m an anomaly when it comes to veggies. Actually, he calls me a weird vegetable girl.
He doesn’t like beets. So, I make potatoes for him and beets for me. I don’t have to share. I’m happy this way. I think he is, too.
When oven roasting beets, gloves aren’t necessary because the beet stays intact until they’re out of the oven. My vegetable cookery classes in culinary school suggested keeping the skin on the beet, leaving 1 inch of stem and root intact until cooked. This keeps the nutrients inside of the beet during the cooking process.
The skin easily peels away from the bright red, fork tender flesh. I eat them lightly seasoned with salt, pepper, and a quality olive oil. Sometimes I top them with a yogurt dill sauce or a balsamic dijon vinaigrette.
Find more nourishing recipes at Hearth and Soul.
Ingredients
- 1 bunch of beets
Instructions
- Preheat the oven to 400F.
- Wash beets. Cut off tops, leaving 1/2 to 1 inch of stem. Leave root end of beet intact.
- Cut a piece of aluminum foil large enough to wrap around each beet. Seal the foil by folding the long ends together and folding several times to create a seal. Then, fold up the ends. Place beets on a sheet tray and bake for 45 minutes – 1 1/2 hours, depending on the size of your beets, until tender. Test by gently squeezing the outside of the foil packet (make sure to use a towel to protect your hands!). Beets are cooked when they give slightly, similar to a potato.
- Let beets cool slightly. Before serving, use a paring knife to cut off the stem end and pull off the skin. Serve as desired.
Heather @CeliacFamily
posted on October 17, 2010 at 10:12 pm
Beets is one of those vegetables I never buy. I’ve never cooked it and wouldn’t know how it’s supposed to taste. Your recipe looks simple enough, but can I just come to your house to try it first?
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Amy Reply:
October 18th, 2010 at 5:44 pm
@Heather @CeliacFamily, Come over anytime, Heather. I’d love to share a meal with you. Heck, I’d even share my beets.
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Miz Helen
posted on October 18, 2010 at 6:33 am
I just love oven roasted beets, as a matter of fact I think I just love beets. I have a few left in my garden I will try your method it looks great.
Thanks for sharing.
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Amy Reply:
October 18th, 2010 at 5:44 pm
@Miz Helen, How do you usually cook them? Maybe we can cook up some beets next time I’m in the country, Helen. Love you.
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abbie
posted on October 18, 2010 at 8:29 am
I love beets too. I just pop them in the oven and forget about them for an hour just like you. I grew up eating them, and yes, no my family doesn’t like them either. So I eat them all by myself. I eat the red ones sliced with salt and pepper, warm is my favorite. (Yellow are okay, but I prefer red.) You just reminded me that mother has a grated beet with honey dessert recipe. Never my favorite, but interesting none-the-less. Maybe I’ll dig that one out now!
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Amy Reply:
October 18th, 2010 at 5:43 pm
@abbie, I bet you could work some magic on your mom’s grated beet salad, Abbie!
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Debi
posted on October 18, 2010 at 10:03 am
I used to hate beets. Turns out it was just beets from the cans you buy in the supermarket I hated. I re-discovered them earlier this year and I love them oven roasted, too. I had no idea about leaving the root intact, skin on, and 1 inch of the stem. I will definitely try it this way the next time I have them. I love the greens, too! They usually end up in a smoothie or a salad with other greens.
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Amy Reply:
October 18th, 2010 at 5:42 pm
@Debi, I have never tried beet greens in a smoothie, Debi, but I love the idea. I usually am quite stingy about not sharing them (ok, Joe doesn’t want to share…) because they’re so good when I make them on the stove top.
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Kim @ Cook It Allergy Free
posted on October 18, 2010 at 10:33 am
ME TOO!! ME TOO!! I love the golden ones even more, but I roast a bunch of the red or golden ones at least once a week (I do them the same way as you) to munch on for lunch. I usually just sprinkle sea salt and a bit of goat cheese on top, but what a brilliant idea to top them with yogurt dill sauce. So going to try that next time!!
xo
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Amy Reply:
October 18th, 2010 at 5:41 pm
@Kim @ Cook It Allergy Free, I’m going to try your sea salt & goat cheese idea. Actually might do feta because that’s what’s in the fridge.
Sounds so good, Kim.
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carmenB
posted on October 18, 2010 at 11:25 am
I love beets too. I usually cook them in water. I’ve never tried to bake them. I would love to try that. I love cold beet salad, the way my mamie prepared it. http://pebblecrossing.blogspot.com/2010/06/cold-beet-salad.html.
I eat the greens too, do you? they are good sauteed in garlic.
thank you for sharing!
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Amy Reply:
October 18th, 2010 at 5:39 pm
@carmenB, Yes, Carmen, I love the greens! They’re fabulous steamed or lightly sauteed.
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Maggie
posted on October 18, 2010 at 12:36 pm
I’m in the beet camp too! Growing up my Grandmother would can them and they grossed me out then – however I had never tasted them (so typical of a child!). When I finally did taste them, in a gorgeous salad, I fell in love. Yesterday I was snacking on some that we had roasted on the BBQ. Another example of our separated at birth story
I usually just wing it when I make them but now I have a recipe to follow! Thank you.
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Amy Reply:
October 18th, 2010 at 12:49 pm
@Maggie, Yes – separated at birth. I hated the canned beets my Grandmother made, too. Your BBQ method sounds great – I’m going to give that a whirl next time.
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gfe--gluten free easily
posted on October 18, 2010 at 12:44 pm
Hey Amy, you got me to eat roasted okra … maybe you’ll get me to eat roasted beets now! I love these helpful veggie tutorials that you do.
Hugs,
Shirley
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Amy Reply:
October 18th, 2010 at 12:47 pm
@gfe–gluten free easily, You might just love them, Shirley!
Maybe we can make them crispy like the okra sometime.
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Adrienne
posted on October 18, 2010 at 3:51 pm
This is how I roast beets as well! So incredibly wonderful. Just made a beet salad with roasted beets http://www.abigmouthful.com/beet-and-goat-cheese-salad/
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amy
posted on October 18, 2010 at 5:59 pm
I discovered cooking beets this way about a year ago and it is the best! So much flavor and easy to peel!
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Noelle
posted on October 18, 2010 at 9:10 pm
You know, it is funny that you posted about beets because I have been wanting to try them. I had them on my list to get at the grocery store today. But the only ones they had were really slimy and the greens were withered and brown. I figured they weren’t the best specimens to use as my first attempt, or any attempt for that matter. Hopefully next week they will have some good looking ones and I will try out your recipe. It looks wonderful!
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roz
posted on October 18, 2010 at 9:22 pm
Hi Amy, I’ve never roasted beets, but I’m sure it brings out their incredible flavor. I love, love, love beets. I have a post ready for your Tuesday blog hop with your button posted on it already. I’m off to bed to get up early for my commute, so I’ll check back tomorrow for your hop. Roz
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Alea
posted on October 18, 2010 at 11:07 pm
I love roasting beets with other root vegetables. Gold Beets are my favorite and I love adding the leaves to my salads. such a wonderful, completely edible veggie!
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Tia
posted on October 18, 2010 at 11:11 pm
Hi Amy,
What a great idea! I have just discovered that I like beets this summer. My FIL made a beet salad for a bbq we had. Beets, ginger, oil and vinegar. I only tried them to be polite. I fell in love with them. My husband was laughing at me the whole time because I kept hording the salad, and he had been trying to get me to eat beets for years. He loves them.
I didn’t know about leaving the skin, root, etc, either. I will definitely make these. My son loves beets, so he will be happy, too.
Thanks.
xoxo,
Tia
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Alex@A Moderate Life
posted on October 19, 2010 at 1:59 pm
Hey Ames, I am seriously considering the thought that you and I are separated at birth. I too ADORE beets and the greens are simply divine! Do you like turnips too? Those are so sweet and yummy! I like how you prepped everything here. So easy! Thanks for sharing on the hearth and soul hop and sending you some big hugs! Alex
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Christy
posted on October 19, 2010 at 6:42 pm
Amy,
I just discovered beets this fall and now I am a fan! I like them especially with a sourcream/vinegar sauce but will eat them most any ole way as long as they didn’t come from a can! I love to sneak golden ones into stews. Thanks so much for sharing this with us at the hearth and soul hop!
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Couscous & Consciousness
posted on October 23, 2010 at 5:11 am
I love oven roasted beets – one of my favourite veg. I especially like them roasted and then made into a warm salad with brown or green lentils, goats cheese and walnuts. Yum
Sue
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Alta
posted on October 27, 2010 at 12:59 pm
I’m a weird vegetable girl at our house too! John eats potatoes (both white and sweet), corn (not a veggie, but whatever), broccoli, cucumbers, radishes, cauliflower, and carrots. That’s about it. If we only ate those things, I’d be sick of veggies! So other veggies regularly make their appearance, and when the beets, greens, and other “weird” veggies come out, they’re ALL MINE!
I love roasting beets. It’s my favorite way to enjoy them.
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Sarah
posted on July 20, 2011 at 9:14 pm
Mmmm, so good!
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