Monday, September 30, 2013
How to Roast Beets
Directions:
- Preheat oven to 450°F. Line a baking pan with foil (I used a 9x13 pan)
- Clean your beets: Cut the upper stem of the beets, making sure to leave about 2-inches of the stem intact. Do not cut the bottom of the beet - if you do, the beet's juices will spill out during the roasting process. Gently scrub the beets' skin - get the dirt off the beets but don't scrub too hard and remove the skin (it will help hold the juices in during the roasting process).
- Place the beets in a single layer in the bottom of your lined baking pan and cover the baking pan tightly with foil
- Roast the beets for 45-75 minutes (large beets take longer). Using tongs, flip the beets every 30 minutes to assure the beets are roasting evenly
- After 45 minutes, check if your beets are done - pierce the largest beet with the tip of a knife or a wooden skewer. If the knife slides into the center of the beet easily, they're done; if not, roast another 10 minutes, then check the beets again
- Cut the top and bottom off the beets
- Peel the skin off the beats, while they are still warm, under cool running water.
**WARNING: beets have a lot of pigment. The pigment will stain your fingers (for a few hours or a few days). You can wear gloves or use a paper towel to protect your fingers. Also, consider wearing a apron to protect your clothes
Here are my beets in the baking pan lined with foil (step 3):
The beets after roasting and cutting off the top and bottom (step 6):
Peeling the skins (step 7):
Finished beets!
Enjoy and thanks for reading!
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