Sunflowers and root vegetables make me happy. My basket was already filling up with the week's fresh produce when I spotted crates of young fresh beets. I felt like a giddy kid as I picked out what I knew would be a feast not only for the eyes but for our taste buds. Our grand kids would most likely even find delight in the candy cane beets and take a bite....well maybe not all of them. Beets have a sweet taste and can be added to salads and soups. There are lots of recipes on the blog that include beets....even chocolate cake....and the kids will certainly eat that!
In the fall I typically buy a big bag of potatoes, carrots and beets. They store well in a cool, dark and dry place for a few months.
- beets, any colour and as many as you like
- olive oil
- fresh or dry thyme
- salt and pepper
- butter, approximately 1-2 teaspoons per beet
- Wash beets. Cut off the top and bottom of beets.
- Place beets on large pieces of foil that can be scrunched up around beets when roasting to keep juices in. If you are using multiple colours of beets wrap individually otherwise the colours may bleed into each other during roasting.
- Pour about 2 teaspoons of olive oil over each beet. Top with thyme, salt and pepper.
- Wrap up beets and place onto a baking sheet or if you are sure your foil pouches are well sealed place right onto oven rack. Bake at 375ºF for 50-60 minutes or until beets are fork tender.
- Carefully remove from oven and open pouches to allow steam to escape and beets to slightly cool.
- Once you can touch them, it's time to peel them.
- Using a paring knife, peel back the skins. They should come off very easily.
- If serving hot with a meal, slice or cube. Place in oven proof baking/serving dish.
- Melt butter and drizzle over roasted beets. Return to oven, and roast uncovered for 10-15 minutes. (this step is optional)