A roasted beet is a great base for a salad especially this time of year when, for most of us in the northern hemisphere, there are few choices other than cellared root vegetables. It's a great skill to have under your belt.
Just this weekend I made a beautiful beet salad with a horseradish cream and some frizzled onions. That recipe is tomorrow. Today, here's how you roast and peel beets without much drama.
makes enough for a salad for 6
4 medium beets
Place rack in middle of oven and preheat oven to 375° F.
Rinse beets and trim off the leafy tops (reserve for a recipe using beet greens). Wrap each beet loosely in aluminum foil and place in the oven. Roast until tender and easily pierced with the tip of a paring knife, about 1 hour.
Remove from the oven and take off foil. Set aside to cool.
When cool enough to handle, slice off leaf end. Push skin off using thumbs. If skin doesn't easily strip away, the beets probably need more time in the oven. Try another 10 minutes.
When peeled, slice beets into desired sized pieces, sprinkle with salt and pepper and/or a simple dressing. Beets are delicious on their own, or with nuts, citrus segments (blood orange would be lovely) and many soft cheeses.
More recipes using roasted beets:
• Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
• Cabbage Beet Coleslaw (from Faith's wedding!)
• Golden Beets and Brussels Sprouts
• Roasted Beet Salad with Barley, Feta and Red Onion