Roasted beets
This simple technique produces the sweetest most flavorful beets for your salads. Get a bunch of beets at the store now and roast them. They will keep in your refrigerator for a week, or several months in your freezer!
Servings: 4
Calories: 49kcal
Equipment
Ingredients
- 1 lb red beets raw
Instructions
- Preheat oven to 375 deg F.
- Scrub beets clean, cut the stalks close to their base and cut the thin root if it is too long.
- Wrap each beet in aluminum foil, placing the cut stalk side at the bottom for stability and to ensure even roasting, if possible.
- Place aluminum packets on a baking sheet and bake for 1 hour. If your beets are larger than 2" diameter, you may need to increase the cooking time to 1 h 15 min or more.
- At the end of the cooking time, turn off the oven. Let the beets cool in the oven for about 1 hour. They will continue to soften in their packets.
- Once the aluminum packets are cool enough to handle, you can either use the beets now or transfer them to the refrigerator in their foil. Make sure your foil packets do not leak any liquids before doing that, and place them on a plate or in an airtight container to prevent any leaks in your refrigerator.
- When ready to use, unwrap and peel. The peel should come off very easily with your fingers or with a knife. (I recommend using gloves to handle beets otherwise your hands might be stained for days...)
- Use in your favorite recipe...
Nutrition
Calories: 49kcal | Total Carbohydrate: 11g | Protein: 2g | Total Fat: 1g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 369mg | Dietary Fiber: 3g | Total Sugars: 8g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg