I starting making these when we had a community garden plot. I had planted things like beets and turnips that I read grown well in Siberia. I figured it they grew well there, I shouldn’t have a problem. And it totally worked, they were awesome. This year, I tried a square foot garden and had no luck whatsoever with my beets or turnips. I’m not entirely sure why, but if you had more luck than I did, this recipe is great.
- Beets trimmed and washed
- Extra virgin olive oil
- Balsamic vinegar
- Freshly ground pepper
- Aluminum foil
- Preheat oven to 400F.
- Line a baking tray and wrap each beet with aluminum foil.
- Roast beets for approximately 40 minutes. Longer if you have big beets, less if you have small beets.
- When the beets are cooked through, take them out of the oven. I recommend covering your hands when you work with the beets, gloves are good, but I hate now they make my hands smell so I usually just use two sandwich sized ziplock bags.
- Peel the beets. If the beets have been cooked long enough, the skin should slide right off with your fingers.
- Cut each beet in half and then slice into half moons. It looks pretty to have full circles but the beets can be pretty slippery. Halving them first can really save your fingers.
- Put the beets into a bowl and toss with the olive oil, vinegar and pepper. If you think they need a bit more flavor, add more vinegar. You only need enough olive oil to coat and the pepper can get to be too much pretty quickly.
Note: Beets contain quite a lot of natural dye. When you eat them this goes through your body with predictable purple/red results. This is perfectly harmless but can look a little alarming if you are not prepared. 🙂
[…] Roast (or you can grill instead) the beets until they are cooked through. […]