Now for this weeks technique; one of my all time favorite vegetables.
BEETS Delicious and nutritious beets!
Roast Beast… I mean Roasted Beets I love beets for the amazing flavors they bring to different foods and how they compliment so many dishes. They are high in many vitamins and minerals (potassium, iron, folate and Vitamin C – just to name drop a few), and 1 cup contains 4 grams of good-for-your-gut fiber and 2 grams of protein. Not bad, huh?
Easy-Peasy Roasted Beets:
Learned from The Kitchn
Yes, you do need JUST beets for this
1. Heat the Oven to 400°F. The cool thing: this is a total flexible cooking temperature; if you need the oven for something else, beets can be cooked at that temperature. Just remember this will vary the cooking times (beets will cook more slowly at lower temperature and more quickly at higher temperatures). Obvi
2. Prepare the Beets: Cut off the beet leaves close to the tip of the beet, leaving just enough to grip.
3. Scrub and rinse the beets thoroughly – no need to dry them or get beet stained towels. Wrap them loosely in foil – For smaller beets, wrap altogether in a foil house. With the larger ones, it’s easiest to roast beets individually or in a studio apartment. Funny? Stupid?
Fold the edges up and place another sheet on top and fold. Creating a ‘beet house’ if you will:) 4. Roast beast… I mean roast beets for 50-60 minutes. Check the beets about halfway through to make sure things are looking good. I like to move them around so the bottoms don’t get scorched. Also, if they are looking a little dry, sprinkle with water — No one likes a dry beet Rewrap the ‘house’ and return to oven. Beets are done when a fork or knife slides easily to the middle of the beet. Times vary so make sure to check them.
5. Peel (Without getting hands TOTALLY blood red): Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the towel to rub the skin away. The skin peels away fairly easily and if it doesn’t the beets need to go back in the house > oven to cook for a little longer. Peel the remaining beets. Storage: Beets can be stored whole or sliced for up to a week in the refrigerator.
DONE! Roasted Beets are one of my kitchen staples: I add them to salads, smoothies, or just eat them by themselves! Not sure what to do with these lovely beets? Here are 3 of my favorite recipes using ROASTED BEETS!
1. Roasted Beet Bruschetta via Mountain Mama Cooks OR Photo courtesy of Mountain Mama Cooks OR 1.5. Beet Pesto via The Nutrition Twins (fellow dietitians) Photo Courtesy of The Nutrition Twins 2. Beet, Arugula and Goat Grilled Cheese via BS’ in the Kitchen Photo courtesy of BS’ in the Kitchen 3. Roasted Beet, Avocado and Grapefruit Salad via Authentic Suburban Gourmet Photo Courtesy of Authentic Suburban Gourmet Enjoy!! -Abigail