Oxbow Farm & Conservation Center

chioggia beets

Oven Roasted Beets

This is a great way to prep a lot of beets to be used as needed. I usually share this recipe earlier in the season because it really is the best way to prep your beet so you can easily enjoy them throughout the week. From my kitchen, inspired by How to Cook Everything by Mark Bittman

  •  

    Preheat oven to 400°F

  • Trim off beet greens, leaving about 1″, wash and wrap them in foil. Place on a cookie sheet and roast for 30 minutes to an hour – depending on the size of the beet and how done you want them. Test doneness with a small knife (beet should fall off knife easily).

  • Cook them for less time for quick sautéed beets w/ some crunch, for a little longer for soft beets to add to a salad, or for a long time for very soft, tender beets to puree for soup or chocolate beet cake!

  • Once cool skin will easily rub off, no peeling necessary! You can store them in the fridge in their foil packs for a week (or 2) until you are ready to use them.

    * Slice and make a simple salad with butter lettuce and goat cheese

    * Quarter or slice and quickly sauté over high heat in olive oil and a clove of garlic. Season with salt & pepper and some fresh thyme or mint if you have it on hand for a quick veggie side dish.