Beets and other large root vegetables (potatoes, carrots, etc.) especially lend themselves to being roasted in the oven or on a grill. Once roasted, they can be eaten as is or used in other recipes.
This recipe will produce perfectly roasted beets every time. It also couldn’t be easier. Just wrap the ingredients in foil, put them in the oven, and walk away until they’re done.
If you’re concerned about getting beet juice stains on your hands when you peel the beets after cooking, you can use plastic gloves or baggies over your hands. I don’t worry about it personally, because it only takes a couple of minutes to do the job and I find if I wash my hands thoroughly immediately afterward, very little beet color remains.
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- 1-1/2 lb beets, tops removed (neighbor’s garden, Lummi Island)
- 1 head of shallots (or small onion), halved (home garden, Lummi Island)
- 1 sprig rosemary (home garden, Lummi Island)
- 1 Tbsp butter (Breckinridge Farm, Everson)
Preheat oven to 400 degrees F.
Melt the butter and drizzle over the cleaned whole beets. Wrap beets with shallots and rosemary in aluminum foil. Fold edges to seal tightly. Roast in oven for about 45 minutes, or until beets are easily pierced with fork..
After beets have finished roasting, let them cool just enough to handle. Remove skins, and chop beets into desired size.
Salt to taste.
Sprinkle with apple cider vinegar, if you like. Combine with potatoes to make Roasted Beet Hash.
Home gardens, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham