°I’ve never been a huge fan of beets. The earthy taste has always turned me off. But if I roast the beets and dress them with extra virgin olive oil and balsamic vinegar, they taste divine. The natural sugar in the beets allows them to caramelize beautifully. They are perfect alone, as a side dish, or as the centerpiece of a salad. So here you go, my recipe for Roasted Red and Golden Beets.
Start with 1 bunch of red beets and 1 bunch of golden beets. Make sure they are firm to the touch.
Wash the beets well.
Twist off the beet greens and save. The beet greens sauteed in olive oil with garlic are delicious!
Peel the beets with a peeler. Just a warning, your hands will turn purple from the red beets. You can avoid this by only roasting golden beets, but I like the color combo of both.
Cut the beets in quarters, or in eighths if they are larger. Place on a baking sheet.
Toss well with olive oil, salt and pepper.
Pop the beets in a preheated oven, at 400° F.
Roast for 35 minutes, turning once or until tender and the edges start to caramelize. Let cool before proceeding.
Place these beauties in a bowl and add 1 thinly sliced garlic clove……
and drizzle with extra virgin olive oil and balsamic vinegar.
They are ready to serve as a vegetable side dish or as a salad.
Add some fresh arugula to a serving plate
Add the roasted beets
Add crumbled goat cheese
Add walnut pieces or any nut of your choosing.
Add salt and pepper to taste and any additional olive oil and balsamic vinegar as needed. Enjoy!
| Roasted Red and Golden Beets | Print |
- 2 bunches beets (red or golden)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh ground pepper
- salt
- Preheat oven to 400° F.
- Remove the tops of the beets by twisting off. Wash the beets well and peel using a vegetable peeler. Cut the beets in quarters or eighths if the beets are large. Place on baking sheet.
- Toss the beets well with 2 tablespoons olive oil and season with salt and pepper.
- Place beets in oven and roast for 35 minutes or until tender and the edges start to caramelize, turning them once. Let the beets cool before proceeding.
- Place the roasted beets into a bowl and add 1 thinly sliced garlic clove. Drizzle with extra virgin olive oil and balsamic vinegar.
- Serve as a side dish or add to a salad
Enjoy!
| Roasted Red and Golden Beet Salad | Print |
- Roasted red and golden beets
- 3 oz baby arugula
- ½ oz crumbled goat cheese
- 1 oz walnuts (or nuts of choice)
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Place arugula on serving plate or salad bowl
- Add the roasted beets
- Add the crumbled goat cheese
- Add the nuts
- Drizzle with olive oil and balsamic vinegar
- Add salt and pepper to taste
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