Accidental Locavore Recipes for Roasting Beets

Accidental Locavore Beets for RoastingHere are two ways to roast beets, one from Serevan Restaurant, the other from the Accidental Locavore:

Serevan’s way: rub the beets with a very small amount of oil, season them with salt, place them in an oven-proof pan, scatter a few of your favorite spices — these will be the flavors you want to infuse your beets with — cover tightly with foil and bake in a 300-350 oven until the beets are tender. The slower they roast, the more the sugars develop.

My way: wash and cut the beets, leaving about 1″ of the stems (supposedly keeps them from bleeding, not sure if anything keeps them from bleeding!). Preheat the oven to 350 degrees. Take a good-sized piece of aluminum foil and put the beets on it. Sprinkle with olive oil and salt. Inspired by Serge, I also sprinkled them with a little white balsamic vinegar, tossed in about 4 whole cloves and about ½ teaspoon of cumin seeds. Seal the foil and bake for about 1 ½ hours until the beets are fork-tender. When the beets have cooled, cut the tops off and peel (the skins should slide right off).  Slice them and use for salad.

Your way?

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