Roasted Beets
December 24, 2007
I think this is one of the least messy ways to cook fresh beets. J. likes a little salt on them, I eat them as is — they are sweet and delicious, especially the beets from my CSA. I use my toaster oven to roast them if I’m not already heating up the oven for a main dish.
Preheat oven to 400° F. Brush any loose dirt from the beets with a brush or paper towel… but do not use water! (You will remove the skins and any dirt on them later.) In a single layer, wrap the beets snugly in multiple layers of foil, making sure there are no openings. Bake for 1-2 hours depending on size: golf ball size about an hour, up to baseball size at nearly 2 hours. When a knife can be easily inserted into a beet, they’re done. Let cool for 15 minutes. Gently rub skins off beets with a dry paper towel, slice and serve.
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Filed under: CSA,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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5 Comments
1.
Carol | December 28, 2007 at 4:32 pm
I wish I could get into beets, but all I can taste is the earthiness. They’re so pretty though! They’re a food like salmon that I want to like, and I keep trying, but… no luck.
2. chickinthekitchen.com &ra&hellip | July 25, 2008 at 5:21 pm
[...] roasted the beets in my toaster oven, too, and washed and chopped the beet greens. While the beets roasted, I sauteed [...]
3. Chaos Theory » Blog&hellip | July 26, 2008 at 2:31 pm
[...] I want in on that next summer please and thank you) and on top of it, showed me a way to make roasted beets which are more [...]
4. Chaos Theory » Blog&hellip | July 26, 2008 at 2:31 pm
[...] I want in on that next summer please and thank you) and on top of it, showed me a way to make roasted beets which are more [...]
5. chickinthekitchen.com &ra&hellip | January 16, 2011 at 10:14 pm
[...] rib eye steaks, roasted beets, green beans Tuesday: dinner with my parents Wednesday: eggplant ricotta bake Thursday: leftovers [...]
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