I was given a nice bunch of Community Supported Agriculture (CSA) veggies from my sister over 4th of July weekend. Her friend is a member with a local farmer’s CSA and was going to be away, so she gave my sister her share this time. LUCKY! The amount of vegetables one can get through a CSA is overwhelming, and sometimes not exactly what you like or even recognize, but I love veggies and am happy with it all! So, I was stoked when she told me she was bringing veggies over for me, and part of the lot contained beets!
MY FAVORITE!
But most people buy them already roasted or canned ready to eat…I usually only buy one brand, that is the Love Beets organic brand beets. I highly recommend them, but if you can, I definitively recommend doing it yourself! Everything is better when you do it yourself! And this is too easy to not do yourself.
So here’s a quick walk through on how to roast your own beets.
How to… Roast Beets
Preheat oven to 425 degrees.
Clean beats by removing the stems and washing with cold water, scrubbing the rough dirty spots.
Lay a large rectangle cut of aluminum foil over a baking pan (I used a 9×13, my rectangle was 2/3 longer.).
Wrap beets each in a layer of foil. Then lay on top of the baking pan, covering with the overlap of the rectangle of foil.
- Wrap each beet.
- Each packet inside the foil overlay
- Overlaid with foil
Roast until beets are soft when pierced with a knife, 45 minutes to 1 hour, depending on their size. These beets took 1 hour.
Cool beets in the packets they were cooked in; trapping the moisture inside the foil will help with removing the skin.
Once cooled, rub off skins (use a paring knife for tough spots).
- Taking the skin off in the aluminum foiled pan is best, keeps the mess contained and easy to throw away.
Girl Cooks Food 