- Joined
- Sep 24, 2018
- Messages
- 2,070
- Location
- Central Florida
- SL Rez
- 2005
- Joined SLU
- 2007
I frequently make roasted beets. I like to buy both the orange and the red beats because that makes the dish really pretty. Basically I just peel and then cut 6 to 8 beets into quarters and then put them in a baking dish that I've coated with olive oil. I lightly sprinkle them with some more olive oil, sea salt and cracked pepper. Then I pull the leaves off of a fresh sprig of rosemary and sprinkle the leaves on the beets (about a 1/4 cup). Dry rosemary is ok but fresh is better. Cover with a lid or foil and bake in the oven at 350 degrees about 20 minutes, then take the lid off and bake (or better yet use the roast function if your oven has it) at 400 degrees for another 15 minutes, until your beets are tender when you push a knife in them and have a nice brown caramelization (this makes them very sweet).I’m searching out beet recipes at the moment and I’ve been scrolling down to the comments as one does, and the number of times “hubby” is mentioned is wild. Is hubby > husband? Is this really a word?
Anyways, if you have suggestions for a simple side using beets (not salad with goat cheese or walnuts just the vinaigrette type) please share.
Another variation to this dish is to add goat cheese on top after you pull of the lid or foil and roast them with the cheese for about 15 minutes. Very tasty.
I planted beets in my garden in November and they seem to be doing well so far so maybe I'll be able to make this dish with fresh home grown beets in February or March when they mature if I'm lucky and we don't have any hot spells this winter. Beets and carrots only grow roots when the weather is under 80 degrees. If it gets warmer than 80 they will put all their energy into growing the green instead of the root.