I love beets. They’re delicious, healthy and a “grounding” root vegetable. I usually steam them, which is simple –other than the times that I run out of water for steaming and burn the pan. Usually I save them in the nick of time though.
Alternatively, roasting beets, is just as easy and delicious. Roasting adds a rich flavor to foods and also “warms” them, according to Asian medicine, making roasted veggies an idea dish for winter. Yesterday in the late afternoon, I roasted beets. My family and I enjoyed them as part of our dinner and they were gone in no time. Here’s how you can make your own:
- 3-4 medium beets
- ¼ cup water
- Wash beets, scrubbing well to remove any dirt
- Cut beets into 4 to 6 wedges
- Place beets and water in a 9 x 13 inch baking dish (that has a lid)
- Cover and cook at 375° for one hour, until almost fork tender
- Serve
I’m eating a salad of roasted beets (the ones in the photo above) over a bed of greens with balsamic and olive oil (and a sprinkle of celtic sea salt as I write this).
And finally, Colorado’s own magazine, 5280, recently featured Elana’s Pantry and The Gluten-Free Almond Flour Cookbook in their March issue. You can view the feature called “In My Kitchen” here. Happy day!
Jenn says
I had never tried beets and for some reason thought I wouldn’t like them. The picture you posted looked so appetizing that I decided to try them. Turns out they are delicious and I’m amazed that they don’t require any seasoning! That’s for introducing me to simple new things!
Jerry says
From a man’s point of view – beets taste like dirt and there’s no disguising this fact!
Xena Carpenter says
I am glad your book is getting noticed. I bought it last week and can’t wait to try more of your recipes. A BIG THANKS!
Janet (Pantry Bites) says
Beets are great and so pretty in color. Have you tried pureeing roasted or boiled beets with yogurt for a cold beet soup? Delicious.
Alta says
LOVE roasted beets. So simple. It’s been a while since I’ve had any – I think I need to remedy that before the winter is over!
Raquel of Galilee says
I especially enjoyed the *photos* in the article that featured you.
It seems you not only eat well, you also live well with your surroundings.
Of course I ran out to buy some beets today!
Kristin says
I have hated beets all my life — until trying them again this year because of our CSA share. Now, I like them. I roast them wrapped in foil, but add a little agave nectar to bring out the sweetness even more.
I enjoy your blog as a vegetarian always intrigued with new ideas for cooking and baking.
Caroline Randell says
Hello – I found your website after ordering your book – its yet to arrive but I’m looking forward to it. (I am currently avoiding gluten, rice and sugar but love almonds!)
For the first time ever I attempted to roast beetroots (that’s what we call them here in the UK) a couple of nights ago but it was a total disaster… so thank you for this method… I’ll try it and see if I end up with something more edible!
elizabeth reeves says
i love-love roasted beets (along with so-o many other root vegetables) and we have been eating them for many meals prepared as in your recipe and also like this:
as many red and golden beets as you like; maybe a red onion or a couple of cipollines, maybe a clove of garlic –all peeled and sliced kinda thin. Toss the prepared veggies with some “best quality” extra virgin olive oil, a little celtic sea salt and some fresh ground black pepper and pour out on a baking sheet pan and roast in the bottom third of your oven @ 400-425 degrees for approximately 25 minutes– then when you take them out of the oven splash a little really good balsamic vinegar over the lot and eat them up!!
Lisa says
I roast the beets from my garden by keeping the peel on but cutting the root & top off so the beet can “sit” on a square of foil (big enough to twist closed at the top) & absorb the spices from both sides. I put a dab of olive oil, salt & pepper, & garlic salt under & over the individual beets, then close up the foils & bake on a cookie sheet @ 350 degrees for about an hour. After I open them up, the skins slip right off & are tender & taste amazing!
Jamie says
I have that same salad every day for lunch! Although, I usually make a foil pack to roast them.
Tanja – leaving the beets unpeeled when cooking them is best. Once they’ve cooled a bit the peel will rub right off.
Emily says
Cute article in the mag! How fun. We just had a new little speciality gluten free store open near our house and I told them about your cookbook and now there’s a big stack of them in the front window!
Tanja says
I love beets! Roasted, boiled, in a salad or in my smoothies. Love ’em! When you roast them, do you peel them first or just scrub them and peel after roasted?
ashley @ nownextdance.com says
Mmmm. roasted beets, hunk of goat cheese, toasted walnuts. Best dinner ever!
Jose says
Yes, I totally agree. Roasted and on a salad with goat cheese or just as a side. We normally brush a little olive oil on ours, but I’m looking forward to trying your way.
Sara says
I can’t help but NOT like beets :) – we have to use them weekly in juicing and its something we don’t look forward to, but more power to you.
I LOVED the article. I may just have to go out and buy the magazine. I may also just have to go out and buy glass jars for storage.