Fish FoodBeets are a fantastic earthy veg. They have a beautiful purple-red hue, which unfortunately can also be a frustrating stain on your hands or cutting board. This tip helps keep some of that color contained and results in a beautifully roasted beet. Ready to be used and eaten.
INGREDIENTS
DIRECTIONS
Rinse beets and slice off top and bottoms.
Wrap beets in foil with a drizzle of oil and salt.
Roast beets at 425 for about 1 hour.
Cooked beets are able to be pierced with a fork easily.
Allow cooked beets to cool slightly, enough to handle.
Using a paper towel, or dish towel, cradle the beet and rub off the skin.
You may need to change out paper towels between beets...
It’s like peeling the potato skin from a boiled potato for fries....
Tada! Your beet is ready to eat or slice and season.
A very simple salad; sliced beets with goat cheese crumbles and sliced red onions. Sprinkle with salt & pepper, drizzle with olive oil...enjoy!
Or try the beets with the Roasted Beet recipe, a dressing with orange juice and raspberry vinegar, from the site.
