Roasted, beet roots are easily eaten on their own as a great side dish, but can also be tossed into a salad of mixed greens with feta cheese and raspberry dressing, or frozen for later use. Roasting is also a great way to pre-cook beets for use in other recipes.
You’ll need:
1 pound of beets
1/4 cup olive or vegetable shortening
If desired, seasonings - try basic salt and pepper, or parmesean and thyme, honey and pepper, or even lemongrass. Experiment!
Trim the greens off the top of beets. Wash and lightly rub each beet root with oil or vegetable shortening. Lay out on a baking pan covered in foil. Roast in a 450 degree oven for 40-50 minutes, or until they’re smooth when stuck with a fork.
Remove from the oven and cool, peel and chop into pieces, then go beet crazy! Makes 1 pound of roasted beets.
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December 16th, 2008 at 12:50 pm
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