You can’t beat beets. One of my favorite root veggies the sweet, earthy and colorful beet. They’re not only a chock-full of everyday nutrients like B Vitamins, Iron, Copper, Magnesium & Potassium, these ruby gems also are a gold mine of health boosting nutrients.
Beets are rich in nitrates—a compound that relaxes and dilates blood vessels. That means better circulation, and possibly lower blood pressure. Beets are good for lowering inflammation and blood pressure. They also help to detoxify the body, boost immunity, and prevent respiratory issues. They also help lower your risk of chronic diseases such as type 2 diabetes and stroke. I think you get the idea when I say, nothing beats a beet.
I don’t know too many folks who dislike beets, but I’m thinking the ones that do, have never had a freshly roasted beet. They are probably used to something from a can & ya’ll don’t want to know my feelings on canned vegetables! Beets can be prepared numerous ways but roasted is the way to go. The beets in this recipe are rich and firm bursting with juicy flavor. They take a bit to cook but absolutely worth the wait. You be the judge of how you want to drop the beet..If you know what I mean!
Mise en Place:
- 4 Medium Red Beets
- Olive Oil
- Tin Foil
- Latex Gloves
- Kitchen Towl
Method of Prep:
- Turn oven to 300 degrees farenheit
- Trim beets off the green and rinse under cold water cleaning away any dirt from skin
- Pull a long sheet of tin foil, about the length of a sheet pan
- Place the beets on the foil, drizzle enough oil to lightly glaze each beet. Use your hands to massage the oil around each beet. Sprinkle with S&P
- Close the foil around the beets, creating a pouch. Place on a sheet tray and set in oven for 50 Minutes
- Check to see if the beets are cooked through by taking a pairing knife and inserting it through the center of a beet. If the knife slides through softly, beets are ready to pull. if beet still feels firm in the center, place back in the oven for an additional 15 minutes.
- Open up foil to remove the steam and allow the beets to cool down to room temperature for approximately 20 minutes.
Peeling the Beets:
All beets purchased from the produce section of the grocery store, need to be peeled before eating. How to do this is simple but I highly recommend you wear latex or rubber gloves to keep your hands from turning purple from the beets bleeding as the skin is removed. I start with placing a kitchen towel in both hands. Placing the beet in my left hand, on top of the towel (because i’m right handed), take the towel in your right hand and begin to push downwards on skin. If the beets have been cooked all the way the skin will peel off very easily. If the skin is harder to peel, your beets need to be cooked a little longer. Continue to do this around the whole beet until all the of the skin is removed. Cut into quarters, or slice into rounds and add to any meal of your choice!