Not only are beets a sweet treat but they also provide multiple health benefits and make a great addition to your well-balanced diet. Did you know that beets lower blood pressure, aid weight loss and work as an energy and brain booster? So why not fill your plate with these sweet little health boosters.
We’re sharing our roasting recipe as this is our favorite way to prepare both red and golden beets.
When you are shopping for your beets at your local farmers market or produce store, look for beets that still have their leafy greens. The greens are a great indicator of freshness. Vibrant and crisp stems without any rot is a sign of a fresh beet. Avoid wilted stems with any signs of rot. When the greens are cut from the beet root prior to your purchase, the beets will actually bleed moisture resulting in loss of flavor and poor texture. So avoid buying beets without stems.
It’s best to take advantage of beets during the seasons which cool weather prevails, such as spring and fall.
Twist off or cut the greens from the beet near the base. If the greens are young and fresh reserve for another recipe such as wilting or sautéing. We give ours to our tortoise, who enjoys this tasty treat!
Preheat oven to 350. Rinse beets to remove any dirt. Peel and rough chop an onion or shallots. Smash and discard the skin of the garlic. Thin slice the orange. Toss all ingredients except water into a large bowl with beets. Toss to coat and then lay into baking dish. Add water.
Make sure there aren’t any stems or roots sticking out over the edge of the pan. Cover tightly with plastic wrap making sure you get a tight seal. Then cover with aluminum foil. What actually cooks the beets is the steam caught within the pan. This is why you want to get a good tight seal so that the steam doesn’t escape.
For beets 1-2 inches bake 30-45 minutes and for beets 2-3 inches bake for an hour.
After the beets have baked, be very careful opening the corner as the steam escapes. Let cool for about 20 minutes. It’s easiest to peel when warm. Use a paper towel to rub the skin and remove. Set beets aside to cool and enjoy!
Add to a salad, serve sliced, add to pasta or side dish…the options are limitless.
- 2 lbs beets (tops removed,washed)
- 2 shallots or 1 small onion
- 3 cloves of garlic
- Few sprigs of fresh thyme
- 1 small orange or tangerine
- 1/4 c vinegar if your choice i.e. white, red, apple, honey (avoid dark vinegar)
- 1/4 c EVOO (extra virgin olive oil)
- Liberal amounts of S&P to taste
- 1/2 c water
Cheers and enjoy!
~Melissa & Greg