Beets are beautiful to behold, deliciously sweet to eat and full of vitamins! I like to wear gloves when handling beets so that my hands don’t turn red. If you are roasting yellow and red beets at the same time, you should wrap them separately so that the red doesn’t stain the yellow.
Roasted Beets
By Published: January 30, 2014
Yield:
- 12 Servings
Cook time:
- 50 mins
Ingredients
- 8 Medium-Large* Fresh Beets
Equipment
- Tin Foil
- Roasting Pan
Directions
- Preheat oven to: 400˚ F.
- Cut off beets from the leaves leaving about one inch of the stem attached. Do not toss leaves.*Wrap each beet in tin foil and put them in roasting pan. Roast beets for about 45 minutes or until a sharp knife inserted through the foil easily pierces the beets. Allow beets to cool slightly before unwrapping them and slipping off their skins.
- Dice beets or slice them into rounds or wedges. Serve hot or at room temperature.
- *Note: There will usually be beets of varying sizes in a bunch. You can roast the smaller ones for less time than the larger ones.
- Beet leaves are full of Vitamin A and K and are also full of fiber. The leaves have to be washed very well several times. They are always full of dirt . Young Spring leaves can be eaten raw and tossed in salads. Older leaves can be braised or sautéed. I remember steaming and puréeing the leaves for my children when they were babies. The purée isn't very attractive but it is very healthy.
