This recipe is a celebration of the beets in our garden. Being new to gardening, beets bring so much joy because they are so easy to grow and get so big. They don’t require too much and I’m not sure if we are lucky to have the ideal climate or dirt, but they have been so generous to us.
I picked out 4 beets in the morning and most of the time they sit on the counter and nobody cooks them. They end up going dry and sadly have to be tossed. That’s why its best to batch cook beets. They take a while and if you know you’ll be at the house for 2 hours, its best to just cook them all and have them for the week. Beet salads, bowls with beets, or soups all work. Sometimes I just eat them straight. Then, I forget I ate them and visit the bathroom later in horror. Beware, they will change the color of your pee. Don’t google it.
So, get your beets in the oven, and sit back, watch a movie or whatever and next thing you’ll know you have beets for the week. Enjoy their natural sweetness and the way they stain your fingers.
Roasted Beets
Prep time: 10 minutes
Cook time: 90 minutes
Ingredients
- 4-5 beets, skin on
- 4 teaspoons olive oil or grapeseed oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 cups water
- 1/2 cup white wine or vinegar (white, balsamic, or apple cider vinegar)
- 1 sprig fresh rosemary or thyme (optional)
Directions:
1. Preheat oven to 425 F/220 F.
2. In a glass dish or roasting pan, place beets with skin. Add half water and half white wine or vinegar to 1/2 up the beet.
Add a pinch of salt for each beet plus a teaspoon of olive oil or other veg oil. Add a spring of rosemary to make the house smell great, get rid of spooky things and flavor the beets a little. Cover with foil and roast 90 minutes, or until fork tender. Add a little more water if it evaporates.
3. Store cooked beets in liquid and slice and eat. (The skin is tender to eat too). Store in the fridge for a week.
