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    Home » Recipe » Vegan

    Beets: Part I - Oven Roasted Beets

    Published: Nov 29, 2009 · Modified: Oct 6, 2015 by Jennifer Che

    P1000365
    There's something amazing about fresh roasted beets that I love.  Tossed with just a bit of balsamic vinegar, fresh California nuovo oilio olive oil, and coarse sea salt, it's absolutely delicious.  Beets are also really healthy.  Many people who juice for health will choose to add beet juice as part of their diet.  Beets are chock full of vitamins A, B1, B2, B6 and C and bioflavenoids.  They also have other minerals, such as chlorine, folic acid, iodine, manganese, organic sodium, and potassium.
    _MG_2548
    As a vast majority of the Farmer's Markets in Boston are now closed, I went to my local Whole Foods market and picked up 6 beets + stalk!
    _MG_2549
    Preheat the oven to around 400 degrees.  I scoured a bunch of recipes, and oven temperature ranged from 350 to 425.  My guess is that it doesn't matter that much, so I picked a nice in between number, which worked fine.

    Cut off the stalk (save it!) and scrub the beats clean.  I used a vegetable brush, which makes the job a lot easier!
    _MG_2552
    Toss the beets with some olive oil.
    _MG_2553
    And wrap tightly in aluminum foil.  Roast in oven for about an hour.  The time will vary a lot depending on how big your beets are.  Mine were pretty huge, so they actually took over an hour before they were done.  You can pierce with a knife - if the knife goes in pretty easily, then the beet is done.
    _MG_2561
    Remove and let cool.

    Some people like to remove the skin at this point. This makes for a smoother surface. I didn't think this was necessary, and I really didn't feel like getting my hands all beet-y red, so I just left the skins on.

    Chop, season toss with a balsamic vinegar, salt, and olive oil to taste. If your beets are not super sweet, you can also add a bit of sugar.  You can optionally add some cheese, a strong cheese to offset the beets, such as goat cheese or blue cheese, will work best.

    Oh, and those beet greens!  Don't forget about those!  Stay tuned for Part II of the beets post! Here's Part II of the post, which discusses how to cook this nutritious vegetable!

    Enjoy!
    P1000368

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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