Chris' Recipes

Bon Appetite!

Roasted Beets

Written By: Chris - Jul• 01•12

Another dish we’ve been craving ever since our recent visits to the Valley is a good “Beet Salad!”  I didn’t think while growing up that I would ever enjoy these odd-looking vegetables that our folks used to eat.  Ever since trying them cold or chilled in a variety of salads, both Bill and I have come to love them.  They are good for you too!  Of course the heirloom varieties are so pretty and not always as easy to find here in Minnesota, but the dark ones are good too!  I choose the smaller to medium-sized ones because they are more tender.

Roasting them seems to enhance their sweet nature and seems to be the easiest way to cook beets.  You can do them in the oven, much like you would roast your garlic bunch – but it also works on the grill.  In the heat of summer, I do what ever I can to utilize the grill so we don’t heat up the house.  Roasting beets give them a deep, earthy sweet taste that can’t be accomplished in any other method of cooking.  You can serve the roasted beets either as a side dish or a salad.

Ingredients:

3 Beets (small or medium in size)
1 Tablespoon Olive Oil
Kosher Salt
Freshly ground Black Pepper

Preheat oven to 400 degrees.  Rinse the beets and trim off any leafy tops.  Drizzle with olive oil and season with salt & pepper and wrap completely in aluminum foil.  Place on the top shelf of the hot grill or in the oven and roast until tender and easily pierced with a knife, about an hour or so.  Remove from the oven and let cool before peeling.

Peel the ends using a paring knife and the skins come off easily with your fingers or the edge of the knife.

Slice the beets, drizzle with more olive oil, and season with salt and freshly ground black pepper.

The leafy beet tops make a great addition as a quick side dish if you wilt them in oil (I used a dash of Grape seed & Sesame Oil).

Salad recipe to follow.

Enjoy!

Cheers!
~Chris

 


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