How To Cook Fresh Beets (The Easy Way)

 


I grew up pretty darn sure that I hated the taste of beets!  They tasted like dirt!  Bleck!!!!

The reason WHY I felt that way is because I had never had a fresh beat - only canned.  I happen to marry a man who loves beets and one day I gave roasting a fresh beet a try.  I loved it!  A fresh beet is VERY different in taste from a canned beet.  Roasting beets brings out their natural sweetness and mellows their "earthiness."

Peeling fresh beets can make a bit of a mess. However, if you scrub them, you can roast them with the peel on. After cooking, the peel is soft and slides right off. 

Roasted beets are wonderful sliced in salads or tossed with vinegar and olive oil. They pair great with goat cheese, feta cheese and walnuts.

Needed:
Fresh beets (trimmed of any beet greens)
Water
Small metal or glass baking dish
Oil or non-stick spray
Aluminum foil

Directions:
(1) Preheat your oven (or toaster oven) to 375 degrees.  Wash and scrub the beets and place them in a small baking dish. 
(2) Drizzle the beets with a small amount of oil or spray with non-stick cooking spray. 
(3) Add a 1/4 inch of water to the bottom of the pan.
(4) Tightly wrap the top of the pan with aluminum foil.  
(5) Roast until tender (you can check for doneness by poking them with a knife).  Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets. 
(5) Remove from the oven. When the beets have cooled slightly the peel will come off easily.  Serve as desired. 

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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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How To Cook Fresh Beets (The Easy Way)

 


I grew up pretty darn sure that I hated the taste of beets!  They tasted like dirt!  Bleck!!!!

The reason WHY I felt that way is because I had never had a fresh beat - only canned.  I happen to marry a man who loves beets and one day I gave roasting a fresh beet a try.  I loved it!  A fresh beet is VERY different in taste from a canned beet.  Roasting beets brings out their natural sweetness and mellows their "earthiness."

Peeling fresh beets can make a bit of a mess. However, if you scrub them, you can roast them with the peel on. After cooking, the peel is soft and slides right off. 

Roasted beets are wonderful sliced in salads or tossed with vinegar and olive oil. They pair great with goat cheese, feta cheese and walnuts.

Needed:
Fresh beets (trimmed of any beet greens)
Water
Small metal or glass baking dish
Oil or non-stick spray
Aluminum foil

Directions:
(1) Preheat your oven (or toaster oven) to 375 degrees.  Wash and scrub the beets and place them in a small baking dish. 
(2) Drizzle the beets with a small amount of oil or spray with non-stick cooking spray. 
(3) Add a 1/4 inch of water to the bottom of the pan.
(4) Tightly wrap the top of the pan with aluminum foil.  
(5) Roast until tender (you can check for doneness by poking them with a knife).  Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets. 
(5) Remove from the oven. When the beets have cooled slightly the peel will come off easily.  Serve as desired. 

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine