Beets. How to Roast (Bake) Beets
Beets are good for you. They are an excellent addition to a vegetarian diet. These root vegetables are popular in Europe. Bright, dark red or gold, naturally sweet – they are great when eaten raw (only young roots and leaves), baked, roasted, steamed or boiled.
In my opinion the best way to cook beets for a future use is to bake them in a foil. This method helps to preserve maximum vitamins and minerals in the vegetables.
I noticed that beets are becoming popular in the USA. More and more people are having sweet and nutty beets in their diet. You can add these vegetables to salads, soups, dips or gravlax like British or Scandinavians like to do. Famous Russian borscht is also made with beets giving the soup amazing color and a wonderful taste.
People either like beets, or hate them. I do like and hope you will too.
Next time when you will be baking potatoes or casserole, just throw in a foil parcel with beets to add one more delicious vegetable to your table.
Preheat the oven 375-425 F (180-220 C). Any of these settings will work.
Wash the beets and dry with paper towel. Remove green parts and cut off root ends.
Put the beets on a piece of foil and wrap around making sure that the seams are facing up so the juices will stay in a foil packet. You can put one large beet or several small beets into one foil parcel-pocket.
Put parcels with the beets on a baking sheet or directly on a rack. Bake for 35 to 60 minutes. The larger the beet, the longer will be the cooking time. At a lower temperature the cooking time will be longer too.
Remove the beets from the oven, very carefully open the foil (do not burn yourself with a hot steam!). Check with a knife: if the knife goes easily into the beets, they are ready. Cool the beets. Peel them.
Cook with pleasure!