Roasted Beets

Here are 2 ways to roast beets. I personally prefer the foil technique – less mess since you peel beets with the foil. Although the second technique cooks faster, you do have to peel and cube the raw beets first, which take time.

Toss roasted beets with rice for pink rice. I also like to sauté the beet greens with garlic, salt and pepper (just like chard though, I separate leaves from thick stalks which need to cook longer). Click on links below for Beet recipes.

1) Foil Technique:

Preheat oven to 400F. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet, place on a foil-lined baking pan (to catch any drips) and bake until tender, about 1 hour or so. You should be able to easily pierce beet through the foil to its center with a knife.

When cool enough to handle, gently rub the foil of each still-sealed packet against the beet to remove the beet skins (or use paper towel). Trim off the tail and stems ends. Slice beets into 1/4-inch dice or slices and toss in dressing. Serve room temperature or chilled, alone or in a salad.

Roasted Beets with Orange Dressing

Kale with Roasted Beets and Bacon – you can use beet greens in this recipe instead of kale

2) Peel and Dice Technique:

Preheat oven to 450F. Trim off the tail and stems ends of the beets, peel and cube. Arrange evenly on a baking sheet and drizzle with oil (coconut). Sprinkle with sea salt. Roast for 25-30 minutes until tender, easily pierced through with a knife. Toss in dressing and serve alone or in a salad, at room temperature or chilled. (Recipe in Everyday Paleo Family Cookbook: Real Food for Real Life)

Kain na! Let’s eat!



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