Roasted Beets

So now I have these photo worthy vegetables taking up space in my fridge. I can’t let them go to waste.

Hmm…what to do with fresh beets that you don’t have time to do anything with. Not that this would happen often or ever for that matter.

I think I’ll roast them and keep them for later!

Beets are great in a variety of things, including salads, spreads and dips. Heck, their not bad by themselves! Whole roasted beets can be kept for up to a week in the refrigerator. Then you can slice or dice them for whatever you want. Salad maybe? I found a recipe for beet hummus that I’ve wanted to try.

ROASTED BEETS

Preheat the oven to 375ºF. Prepare fresh beets by cutting off leaves and scrubbing clean. You can save the greens for salad.

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I chose to spoil these sweet things.

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Drizzle beets with olive oil and wrap each beet loosely and individually in foil. Place the foil wrapped beets on a cookie sheet and place them in the preheated oven. Roast for 45-60 minutes. Check on beets occasionally for doneness. Obviously the smaller beets will cook faster than the larger. If you can easily pierce the beet with a fork, they are ready.

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Remove the beets from the oven and let them cool. Once cooled, remove the skin from the beets. Now they are ready to be used or stored in the refrigerator.

Easy enough.


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