These are golden beets - they look orange on the outside, more yellow on the inside. I like them and they are a good first place to start if you are intimidated by the dark red beets (which will stain your hands but will wash off plates, etc). Also, FYI but also maybe TMI, beets will stain other stuff too. As in, you will know you have eaten beets when you go to the bathroom. Maybe start with the orange ones. :)
So grab your beets. If they are dirty, wash them off. I usually cut off the tops and the main big roots (which tend to poke through the foil) and I also usually take a carrot grater to them and grate off any residual root thingies. All are optional (except the washing part).
Put your beets on some aluminium foil and drizzle with olive oil. Sprinkle with some kosher salt (or regular salt, or sea salt, or whatever you have on hand).
Fold them up in a little packet and pop into the oven on a baking sheet. I usually do somewhere around 400 to 425 on the oven for around two hours. Note: this will caramelize (actually, sort of burn) the parts that are touching the foil, but to me that just adds to the tastiness. If you are not fond of caramelized stuff, just cook at a lower temp or keep them in there for a shorter time. You know it's done when you can easily insert a knife into the cooked beet.
So. Tasty.
This is my favorite beet recipe at the moment: http://guiltykitchen.com/2011/07/25/salt-roasted-beet-salad/ The entire salad is fantastic but even if you don't make it, I say try the salt roasting technique at least once just to do it!
ReplyDeleteRoasting them in the layer of salt makes the beets deliciously salty all the way through (but not over-salted at all) and gives you some very pretty salt when you're done.
Does the salt taste like beets when you are done? :)
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