Don’t like beets? Don’t beet yourself up. Just stay up-beet, nothing beets trying a new recipe. When I feel beet down, I just turnip some music and let the beet drop. Then I don’t miss a beet. Did I cover all the beet puns? Beets me….
I always hated beets. The smell, the taste, the texture…just, no. Until one day I had them at a restaurant in Chicago and could not stop eating them! They were roasted, tossed in a warm vinaigrette, and served with baked goat cheese and pistachios. It forever changed my tastebuds.
Since that experience, I have tried to perfect my own version of those delicious beets, and have landed at this ridiculously easy basic recipe, from which many others have grown. Now I make a batch of roasted beets just about every week, and use them in salads or as a side dish all week long.
Beets are so nutritious! They are full of folate, fiber, antioxidants, and betalains, which have anti-inflammatory properties. I personally like the flavor of the red ones the best, but the golden ones are just as nutritious and are less of a mess.
If you go for the red ones, don’t be surprised if your bathroom experience is a little more, uh, “rosy” than usual…if you get what I’m sayin. You’re not dying, you’re actually getting a lot of great vitamins and nutrients your body doesn’t normally get!
Basic Roasted Beets
Tonight I just made the roasted beets and put them in the fridge to use later in the week. Tomorrow I will use them in my favorite salad and share the recipe with you. And then later in the week, I will share my beet risotto with you as well! Good times.
- 3 large beets (size of your fist) or 4-5 smaller ones
- 2 Tbsp vinegar of some kind (I use a honey apple one, but you can use apple cider, red wine, white wine, or really any flavored vinegar you have)
- Water for pan
This recipe takes 1hr15min in the oven, 10-15min to cool, and about 10min to prep beforehand.
How To Make It
1. Preheat oven to 375F. Scrub your beets under running water with a coarse veggie brush.
2. Cut tops and bottoms off, and cut in half horizontally again. Place in a baking dish.
3. Fill pan with water halfway up the height of the beets. Add vinegar to the water and gently stir.
4. Cover tightly with foil and place in oven for 1hr15min.
5. When you pull them out, they will look like this. Let cool for 10-15min, or until you can handle them.
6. Time to peel them. The outer peeling should smoosh right off using your thumbs. If you find it difficult or too messy, you can just go around them with a knife.
7. Chop them up into about 1/2” pieces and you’re done! Eat immediately, or save for later in the fridge for up to a week.
From this point, I usually throw them in a salad or marinate them in a delicious vinaigrette and serve them restaurant-style. I’ll post those recipes later in the week!