I discovered last year that not only do I love beets in my juices I also like them cooked. I was on work trip in Portland last summer and beets must have been in season cause they were served at every meal, excluding breakfast… I’m not sure what my original aversion to them was but I decided to try a beet and goat cheese salad and whoa! Scrumptious! But since then, I’ve never quite been able to cook them at home. I either wouldn’t cook them long enough and they were not soft or too long and they would be too soft. You want to just find that perfect medium. And oh what to do with that skin! Well, I’ve recently work that all out!
Perfectly roasted beets for toppings on your salad, pizza, and more!
Preheat oven to 400 degrees
Cut off any beet stems and any tail to the beet, but leave the skin on and place beet on a sheet of foil
Drizzle with olive oil, salt, and pepper
Wrap the seasoned beet in the foil
Cook for aprox 40 minutes
Remove beet from oven and let cool a few minutes till you can remove the foil and then let cool at least 15 minutes
Take beet and run under cool water and the skin should easily peel off using your fingers. I don't know why but I find this so cool!
Cut up beet into slices and place in refrigerator to cool another 15 minutes
Add to you your favorite salad! I love mine with Kale, Goat Cheese and olive oil/balsamic dressing.
You may also like FIERCELY RED PINEAPPLE BEET JUICE and FIERCELY SCRUMPTIOUS BRUSSEL SPROUTS