True confession – Until very recently, I had never so much as touched a beet, much less bought, cooked or eaten one.
Well, that’s not entirely true. I used to work at a cafeteria as the “veg girl” (great title, huh?) and I served Harvard Beets. They smell funny. And have that thick, purple sauce.
But roasted beets are an entirely different veggie. They’re a bit sweet. The taste kind of reminds me of carrots. I really liked them. My family wasn’t as excited though. Even Jim didn’t care for them much. He used to work in a cafeteria too, so maybe the idea of those Harvard Beets turned him off.
I used The Green Backs Gal’s method of roasting them. She grows them too, so if you want tips on doing that (or other green living things) check out her blog.
Roasted Beets
- Beets
- Olive oil
- Salt and pepper
Wash the beets well and slice thin. Place on an oiled baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake at 425 degrees for 20-30 minutes. Test them with a fork for tenderness.
Do you eat beets? How do you like them fixed?
I keep meaning to try beets! Hopefully this will be the year. Roasting sounds like a good plan.
My husband and I just learned that we really like pickled beets. Salad bars tend to have beets, sometimes pickled. So I just recently roasted some beets, and found a recipe, where you just pour the brine over roasted, sliced beets, and just keep the bowl in the fridg until all are gone. They are SO yummy!!! And so good for you. I want to plant some in my garden next year. And you can saute the stems and greens of the beets. Haven’t done that yet, but have the greens in my fridg waiting to try.
I roasted beets for the first time this year and I was stunned at how sweet they were. I grew up eating pickled beets so it wasn’t a stretch to like the balsamic vinegar, olive oil and salt on the chuncks of roasted beets.
Have always loved beets – yes, the Harvard beets too. A good recipe makes all the difference there. Love the roasted ones, now, and they are SOOOO simple. Usually roast them along with other veggies. I use the juice from canned beets in my pickled eggs, which is a *must-have* tradition for my family’s Easter celebration.
I had never tried beets until I found this recipe. I don’t remember where it came from, but the soup is really good. In fact, I just bought a bunch of beets to make this with.
Borscht
*Plan ahead. Soup simmers for 35-45 minutes.
3 beets, peeled and sliced
2 carrots, roughly chopped
2 parsnips, roughly chopped
3-4 large scallions, or 1 leek, or your similar choice
1 yellow onion, roughly chopped
3 bay leaves
1/2 teaspoon allspice
1/2 cup lemon juice
6 1/4 cups of vegetable broth and/or water (I used one box of broth and about 3 cups of water. A lot of liquid boils off.)
1 handful parsley (You can add this at the end or cook it with the veggies.)
Dollop of your favorite yogurt.
Bring everything but the yogurt, and the parsley if you want it as a topping, to a boil. Reduce heat and simmer until veggies are tender, 35-45 minutes. Allow to cool slightly, then remove bay leaves (very important). Puree using a blender or hand held processor. Can be served warm or cool. Top with yogurt.
I always thought I hated beets too. Hubby grew a couple out in the garden and I felt obliged to do something with them, so I wrapped them with foil and baked them like a potato. It was wonderful! I keep asking him if he has any more, but no luck 🙂
I roasted some beets last year that I bought at the local farmer’s market. They were so good and so easy. I’ve wanted to buy some this year, but haven’t found any. We have a very small market, which is surprising because we are in the middle of farm country. I have decided there are lots of veggies that taste better roasted.
Best food ever, roasted beets, besides watermelon. Will copy recipe thank you.
Well, I guess it’s time to me to try roasted beets. I have never had fresh beets, only those that come from a can. I am not a fan of pickled beets so this may be a great alternative for me. Will definitely get some from the grocery and try them.
I’m excited to try this recipe! I’ve only tried (and love) pickled beets. So I can’t wait to try them this way, too!!