Perhaps like some of you, I steered away from cooking or eating beets for years. But I came across a recipe for roasted beets in a cookbook recently, and decided it was time. And I have no regrets. I have roasted beets a couple of times since, and I have found that there is no need to peel them after they are roasted—beet peels are even thinner than potato peels and don’t detract from the pleasure of eating them in the least. So, yes, ignore what most cookbooks advise, and skip the finger-staining, bright red mess involved with peeling beets!
I also have found that I prefer eating roasted beets with few adornments. The first time, I had them drizzled with a little olive oil and salt, and they were delectable. This time, I had them with a dollop of sour cream and pepper. Delectable again.
Or try them cold the next day, sliced in a salad with a vinaigrette and maybe some creamy goat cheese or mozzarella.
Here’s the recipe:
- Three medium to large beets
- Optional: Olive oil, or sour cream
- Preheat oven to 400 degrees
- Cut the greens from the beets and scrub the beets well under running water.
- Tightly wrap each beat in aluminum foil, and place the beets in oven-proof dish to catch drips.
- Roast for about one hour until soft.
- Let cool a little, then cut up or slice and serve with olive oil and salt and pepper, or with a dollop of sour cream on top.