It’s fall and a time when produce looks so appealing to me. While at the market yesterday, I picked some gorgeous vegetables that just begged for me to roast them…well, they may not have been begging, but they looked perfect for a slow stay in my oven.
Beets roasted at home are nothing like the pickled, over-cooked beets our moms forced us to eat as kids. While nothing could be easier than roasting beets at home, the deep, sweet and earthy flavors that develop are perfect for many cooking applications. My favorite – beet salad with tangy goat cheese. Yum!
- 4-6 medium beets (golden or red), washed and stems trimmed
- ¼ cup olive oil
- ½ tsp. each thyme, salt and pepper
- Preheat oven to 350 degrees.
- Place the beets on a baking sheet lined with aluminum foil. Bring up the ends of the foil to create a packet for the beets. Drizzle with olive oil, thyme, salt and pepper. Wrap the foil over the beets and roast for 30 – 45 minutes, depending on the size of the beets. When cooked, a knife inserted in the beets should go in with ease.
- Let the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Discard the peels and allow to cool completely.
- Beets can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.
4 side servings.