An underrated root vegetable, fresh beets come in a colourful array of tones ranging from the familiar deep red to shades of orange and yellow and even pink. They all taste much the same as the red ones, sweet and a little earthy.
This recipe involves baking the beets, which like other baked fruits and vegetables brings out the sweetness and flavour.
Our local farmer’s market stocks the whole array of colours at harvest time, which is July to October, but in recent years, golden beets along with red beets are available year round at the local grocery store.
Beets get a bad rap, because the only exposure many people have had to beets are canned or pickled beets. Freshly prepared beets are a totally different experience.
Enjoy!
Roasted Beets
Print recipe| Serves | 4 - 5 |
Ingredients
- 4 - 6 medium to large golden beets (You might use red beets, but I prefer golden beets)
- 1/4 cup Greek feta cheese
- 1 1/2 Tbsp olive oil
- good grinding of fresh pepper
- salt to taste
Directions
| Preheat the oven to 375 deg F. | |
| Wash the beets. Leaving the skins on, wrap one or two at a time in foil and bake them in the oven until they are tender, 40 - 60 minutes, depending on the size of the beets. | |
| When the beets are done, remove them from the oven and unwrap them. Slip or peel off the skins. Cut the beets into wedges. Add salt and pepper to taste. Top with Feta cheese and then drizzle with olive oil. Toss lightly to mix. | |