Perfectly Roasted Beets and Ways to Use Them
These perfectly roasted beets and ways to use them may turn any beet hater into a true lover of the root vegetable. Beets are not only nutrient rich, they’re so versatile, adding texture and color to many dishes. They’re one of my favorite vegetables to eat and work with! They add a beautifully earthy flavor to salads and wraps but are sweet enough to use in dips, desserts or to simply snack on.
Preparation is key: My favorite way to prepare beets is to roast them, giving them a caramelized and crunchy texture. However, I recently tested a hybrid of boiled and roasted to help get a crisper outside but tender inside. It did the trick and now I have to share this method with you! It makes roasted beets even tastier!
Beauty is more than skin deep: Beets can be intimidating because of the thick and dirt-ridden skin. Don’t let that scare you. All it takes is a little wash of the skin, some boiling and roasting to uncover the vibrant vegetable waiting to be discovered under the skin. It’s worth the extra effort! I like to prepare a large batch of these perfectly roasted beets to store for a week of salads and snacks.
All beets are created equal: Whether you’re using basic red beets, golden beets, or heirloom Chiogga beets this method of boiling and roasting will work. If you’re looking for a show-stopping salad or side dish, toss these beets in with some leafy greens, salty cheese and top with a vinaigrette, It will be a hit and hopefully turn any beet hater at your dinner party!
What you need for a salad that features Roasted Beets
- A good vinaigrette
- Roasted beets
- A protein (chicken salmon or shrimp are my top choices )
- Leafy greens
- Other seasonal veggies
- Pickled red onions
Perfectly Roast Beets
Ingredients
- 3 large Beets
- 2 tbsp Olive oil
- 2 tbsp Chopped fresh herbs (can use drym too)
- 1 tsp Sea salt
- 1/2 tsp Freshly cracked pepper
Instructions
- Preheat your oven to 400 degrees. Wash the beets really well and add to a pot of boiling water. Boil for about 15-20 minutes or until fork tender.
- Remove the boiled beets from the pan and set aside to cool. Once the beets are cool enough to handle peel the skin off.
- Dice the beets about 1/2 inch thick. You'll want them thick enough to maintain the tenderness while roasting.
- Spread the sliced beets on a cookie tray and drizzle with olive oil, salt and pepper. Roast at 400 for another 15 minutes.
- Store the beets in an airtight container in the fridge for 4-5 days. You can use them in salads, wraps or as a snack.
Salad Recipes
Golden Beets, Prosciutto and Arugula Salad
Ingredients
- 4-5 cups Arugula (could also you spinach or spring mix)
- 8 slices Prosciutto
- 1/2 cup Parmesan cheese shavings
- 1.5 cups Roasted Golden Beets (can use any color)
- 1/2 cup Dijon vinaigrette
Instructions
- Preheat the oven to 375. Tear apart the prosciutto into bite size pieces and place on a cookie tray. Bake for 5-7 minutes until crispy.
- Toss the greens with the dijon vinaigrette. Divide the greens between 4-5 plates. Top with the beets, prosciutto and cheese.
Leave a Comment