If you’ve never cooked beets before, I promise you it’s so easy you’ll wonder why you’ve never done it before. In a pinch, canned beets will do. But I promise you that once you start roasting your own, you’ll appreciate how much sweeter and flavorful they are.
Ready? Follow these four easy steps:
- Preheat your oven to 450F.
- Trim tops off beets, wrap in foil and place on a baking sheet.
- Cook for an hour and then test to see if they’re ready by opening the foil and inserting in a sharp paring knife.
- Peel with a paper towel.
I had two bunches of beets – red and golden. I wrapped the smaller ones together and the large ones individually.
I’ve found that using a paper towel to gently peel the skin away from the beet is the easiest and least messy way to peel beets.
Once your beets are ready, slice or cut into quarters and then you can do whatever you want with them.
Once the beets are cooked you can do all sorts of things with them like drizzle them with olive oil and vinegar or add to a salad. Or if you’re like me, you’ll eat them plain because, yeah, I like beets.
2 comments
Love beets cooked this way!! I rarely even peel them since they are scrubbed going into the oven. I’ve never tried the golden ones–is there a difference in taste?
I think that the golden beets are a little less sweet but they’re also not as ‘earthy’ tasting as the red ones. In my book, though, they are both delish!