Roasted Beets
Recipe from Lauren McElroy
Photo from Spend with Pennies
Let’s talk about beets!
Once cooked, beets are very versatile and add an earthy flavor to salads or as a colorful side dish. They pair well with goat cheese, balsamic, fresh herbs, or other root vegetables (carrots, turnips, kohlrabi). Beets are commonly used to make natural dyes and do tend to stain, so be sure to wear gloves while handling them once cooked or wash your hands frequently.
Ingredients:
1 lb of beets
Water to cover
2 tablespoons of lemon juice or vinegar
Instructions:
Preheat oven to 400 degrees Farenheight
Slice off both ends of the beets and submerge into an oven-safe dish covered with water and lemon juice/vinegar (this prevents the beets from “bleeding.” Seal tightly with foil and bake for 45 minutes - 1 hour.
Allow to cool, using a paper towel (to avoid having purple fingers for the rest of the day), peel away the outer skin (rough outside)—you can use a small pairing knife to cut this away.
Once peeled, beets can be sliced as desired and served with salt, pepper, and balsamic vinegar.
Cook’s note: These beets will save in a zip-tight baggie for up to 1 week, refrigerated.
