Spring is here. Summer is just around the corner. And here I am talking about roasting. There are just some things that I must have year-round. Roasted beets are on that list. It really is worth turning on the oven for these, regardless of the current weather. They are delicious all by themselves. Amazing with roasted potatoes. C’mon …I know you make those even though the weather is warm. And wait til you try these on your next salad.
But here’s the best part …these guys are loaded with nutrients, vitamins and minerals. Adding beets to your regular diet can lower your blood pressure, help ensure healthy brain and nerve function, help prevent chronic diseases and fight age-related diseases. Then there’s the benefit of improved digestion and improved eye health. The list is long but worth reading …check it out here.
This really is an easy process. But, let me give you some advice. When you are prepping the beets, wear disposable latex gloves. When the beets are cut, they tend to stain everything they come in contact with …especially skin and nails. You can mix the beets with the oil & vinegar in a bowl or throw it all in a large ziplock bag. I prefer the latter of the two …one less thing to clean is always a good thing. And don’t throw away those greens. They can be added to that sauteed spinach or thrown in your next soup or stew.
Be sure to line the baking sheet with parchment paper. You’ll avoid stubborn beets sticking to the pan and clean-up will be a breeze.
You’ll know the beets are ready to come out of the oven when you can easily pierce the thickest part with a fork. Also, be sure to look for the caramelized edges which add texture and flavor.
These will keep for up to one week in the fridge. If you’re roasting potatoes and/or root vegetables, add some to the pan for the last five minutes in the oven.
My number one reason to roast beets year-round? Enjoying the best salad year-round. Start off with a base of baby arugula. Add some thinly sliced red onion, roasted beets and crumbled goat cheese. Dress with your favorite vinaigrette. If you really want to get fancy, add some walnuts or pecans.
Have on hand to add to roasted potatoes or root vegetables. Use as an addition to mixed green salad. Store in refrigerator in covered container for up to one week.
- 2 bunches red beets, cut in 1/4-inch (or less) wedges
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- coarse kosher salt
- freshly ground black pepper
Preheat oven to 400°F. Line baking sheet with parchment paper.
Remove beet greens; set aside for another use. Peel beets (or thoroughly scrub), trim ends and cut into wedges. Place in a medium bowl or gallon-sized ziplock bag. Add olive oil and balsamic vinegar; toss until all beet wedges are coated.
Spread beet wedges on prepared baking sheet in a single layer. Season generously with salt and pepper.
Bake for 35 to 40 minutes, or until thickest part of beets are easily pierced with a fork and edges are caramelized. Remove from oven and allow beets to cool on tray.
Transfer to an airtight container and store in refrigerator for up to one week.