How to Roast BeetsOnce you learn how to roast beets, you'll never eat the canned version again. Jewel-toned, earthy and sugary sweet, beets offer a wealth of nutrients, including folate and potassium.
Roasting beets enhances their flavor. Make sure they're scrubbed well--beets can be extra-dirty since they're grown in the ground. You'll know the beets are properly roasted when they can be easily pierced with a knife. Once they're out of the oven, it's wise to have a pair of kitchen gloves (or a clean old towel) on hand for removing the skins, otherwise your fingers and cutting board will be temporarily stained red.
Red beets are most common in supermarkets, but there are other varieties as well: Golden beets are a bit less sweet and earthier than red beets. Chioggia beets, also known as striped beets, come in both yellow-orange and red-white. And baby beets are simply young beets that can be whole roasted.
Don't think all the flavor is in the bulb--large, leafy beet greens are delicious sauteed with a bit of olive oil and garlic. Plus, they're packed with a different set of nutrients than the beets themselves.
-Hey everyone, I'm Judith. Well today, we're making Roasted Baby Beets, one of my favorite side dishes to go along a nice fish or entree. So, what you'll need for this is 2 pounds of trimmed red or yellow baby beets or small beet, today we're using red small beet; 2 tablespoons of olive oil; 1/4 teaspoon of salt; 1/4 teaspoon of freshly ground black pepper; 1 large orange; 3 tablespoons of white wine vinegar; 2 tablespoons of thinly sliced shallots; and 2 teaspoons of Dijon style mustard. All right, so in a shallow baking pan, we're gonna place 1 single layer of beets. Now, with our small beet, we we've done is peel them and cut them into about 1/2 inch wedges. So, they are all ready prepared, which was first stem off, trim them, already done that. So, our beets, obviously be careful because your hands will be stained after doing all that quite some time, but don't worry. So, layer our beets into the bottom of our baking pan. Trying to do just 1 thing there, fantastic, really, really good for beets, full of vitamins and minerals. Alright beautiful. Now, we're gonna drizzle that with 1 tablespoon of our olive oil, olive oil there and of course some salt and pepper, nice generous amount. So, salt and pepper in there, olive oil in there, and we're just gonna give it a good toss. So, it's covered in that olive oil, beautiful. So now, our beets are ready for roasting. So, we're gonna roast these, covered with foil. We preheated or oven to 425 degrees Fahrenheit. So, these are gonna roast for 25 minutes covered. After 25 minutes, we'll take the foil off, and we'll roast them for further 15 minutes until the beets are nice and tender. So, we're gonna make up this wonderful citrusy lovely marinade to go with our roasted beets. Now, with our orange, we have already prepared, we have taken the juice or about 1/3 cup of juice from that orange, and we've also peeled it with a grater or you can use a knife if you want. We've peeled the very lightly, long shreds of it about 2 tablespoons. Make sure you don't get any of the white piece on there. So, we've got that prepared now from the orange. So, into our glass bowl, we're gonna add our remaining 1 tablespoon of olive oil. Our shallots go in there, our vinegar, our salt, and our Dijon style mustard is gonna go in there too, and of course our orange juice will in there. So, we wanna give that a good whisk together and get all those flavors going nicely and that is just gonna be perfect complement with our roasted beets. So, once our roasted beets ready, and they're cool, and we're gonna add that to our marinade with our orange peel. Alright, so we've taken our beets from out of the oven and let them cool. So, now we're gonna add our marinade, which we made earlier that lovely orangey mustard marinade. We're just gonna pull that on top of there, and we'll also gonna add in a little orange peel too and that's gonna give some extra citrusy beautiful flavor and really great color as well. Stir that around, fantastic. Well great flavors and colors. So, we're gonna cover that, and let that marinade all those lovely juices sync into the beets for about 30 minutes of room temperate. Otherwise, you can put in the refrigerator and you can refrigerate it for up to 8 hours and eat it with anything. You eat fish, chicken just like that will be perfect too. So, there you go, that's how you make roasted baby beets.
What You'll Need
- 2 pounds trimmed red and/or yellow baby beets or small beets (about 3-1/2 pounds untrimmed with tops)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large orange
- 3 tablespoons white wine vinegar
- 2 tablespoons thinly sliced shallot
- 2 teaspoons Dijon-style mustard
Step By Step
Preheat oven to 425 degrees F. If using small beets, cut them into 1- to 1-1/2-inch wedges. Place beets in a single layer in a shallow baking pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt and pepper; toss to combine. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until beets are tender; cool. If using small beets, peel the beets. (Baby beets do not need to be peeled.)
Meanwhile, using a small sharp knife or citrus tool, remove long shreds of peel from the orange, taking care not to remove the white pith; measure 2 tablespoons peel. Squeeze juice from orange; measure 1/3 cup juice.
In a glass dish, whisk together the 1/3 cup orange juice, the remaining 1 tablespoon oil, vinegar, shallot, and Dijon mustard. Add beets and orange peel; toss gently to combine. Cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Makes 8 servings.