Monday, October 3, 2011

Roasted Beets

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I never thought I would tackle roasting beets. I grew up eating the canned stuff and really enjoyed them so I didn't see any reason I needed to make them from scratch. I proved myself wrong last week.

Chris' mom made roasted beets marinated in apple cider vinegar and Chris fell in love. I immediately knew I'd have to learn to make them myself. When we went to the farmer's market the other weekend, I was sure to grab a bunch of red beets so I had no excuse not to attempt roasting them. And I did it!

It actually wasn't hard at all, just time consuming. After letting them roast in the oven for an hour or so, you just need to let them cool, slice them, and then marinate them. Easy enough, right? Right. Just make sure you don't get that purple stuff on you. It doesn't come out. Trust me.

  • 1 lb. red beets, scrubbed clean and green tops removed
  • Olive oil for roasting
  • Salt, to taste
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets on the aluminum foil in the pan. Rub olive oil over the beets, and sprinkle with salt. Wrap the aluminum foil over the beets and roast for 1 to 2 hours, depending on the size of the beets and how old they are.

After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and allow to cool for 15 minutes.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard (be careful not to get the juice on your clothes!). Cut the beets into quarters or slivers.

Place beets in a serving bowl. Pour apple cider vinegar, olive oil, and salt, to taste, over the beets. Allow to chill and then serve.

Source: Roasting adapted from Simply Recipes

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