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Wednesday, September 26, 2012

How to Roast and Peel Beets



This time of year we are hooked on fresh beets from the farmer's market. They are so good for you! My husband is the one who actually roasts and peels the beets. Years ago when we first started going to the farmer's market we both lamented how we loved fresh beets but thought it was way too messy to do in our own kitchen. My fingers would be stained for days afterward, not to mention the cutting board, sponges and anything else that came in contact with the beets!

Well my husband decided to take on the challenge of figuring out the best way to roast beets and after years of trial and error he has done it! Some tricks he has discovered- buy more yellow beets than red (they don't stain), and make sure to wear gloves! Below is his method for roasting beets:

Ingredients
4 bunches medium fresh beets, (12 – 20, 2” diameter each)
aluminum foil
parchment paper
2 tablespoons balsamic vinegar
1-2 tablespoons olive oil, to taste
salt and pepper, to taste

Instructions
Preheat Oven to 425°F, on convection.
Soak the beets in a sink filled with cold water, for about 10 minutes. Cut off the beet greens,
leaving about 1” of stem; do not trim the tail end until the beets have been cooked. Scrub
the beets to get rid of any dirt or mud. (Keep the greens, chop coarsely and saute in olive oil
for another side dish. Season with a little sea salt and cracked pepper.)

Place the beets (about 3-4 per packet, or one bunch of beets) on a piece of aluminum foil
large enough to form an envelope. Cover and seal the beets with the foil.
Place the packets of beets on a cookie sheet, and put in the preheated oven. Cook about 1
½ hours, or until done (until they are partially tender but still solid--NOT mushy).
Remove the beets from the oven and open the packets to allow the beets to cool so you can
handle them without burning your fingers. Wear plastic gloves to keep from staining your
hands. Cut the stem and tail ends—the skin will slide right off. Slice the beets to desired
size and thickness (3/8” thick) and place in a bowl. Drizzle with vinegar, oil, salt and pepper.

Stir to coat. Serve warm or refrigerate for later use.