I really don’t like boiled beets. I do love love love roasted beets.
Roasting caramelizes the sugars in the beets and adds a toasty dimension. Boiling beets just makes them soft.
So, let’s roast some beets! Here is how I do it. Start with a bunch of beautiful beets.
Cut the beets above the stem, and cut the stem from the greens. Beet greens are delicious, so don’t throw them out. Save them to grill or sauté later. If you do throw them out, don’t tell any of us working at Red Wagon. We work really hard keeping the greens fresh and beautiful and it makes us sad to hear about people not eating them.
Scrub the beets and lay them on enough aluminum foil to wrap them in. Rub the beets with olive oil and season with salt and pepper.
I added some turnips, onions, and garlic scapes that were leftover from last weeks CSA share. I also put a little balsamic vinegar on these beets too, just a little glug. You can leave it out, or not.
You can just do the beets alone with oil, S&P for a basic roasted beet dish.
In the winter I like to roast vegetables in a 375F degree oven. I like the heat in the house. In the summer, not so much. I use the grill like an oven in the summer, heat your grill to medium high.
How ever you cook your beets it will take about 1 to 1 1/2 hours to cook. When you can easily slide a sharp knife into the beet it is done. Your other vegetables will for sure be done if your beets are done.
Let the beets cool a bit and peel the skin off with a paring knife.
That’s it. I think I’ll make a roasted beet salad with these beets.
If you think you don’t like beets, maybe it’s because you have only had boiled beets. Hope you try them roasted.