Roasted Beets

by cillefish

I bought some gorgeous yellow beets a Thursday Night Farmer’s Market and was going to make this recipe for halibut with roasted beets and orange-dill granache but forgot the halibut and the shallots and forgot I had the wrong kind of dill. So I just roasted the beets and, OH MY GOODNESS they are amazing. Plus they’re a decent source of iron, which is good for me since I get anaemic if I’m not careful (this vegetarianism business tends to extend your lifespan, but it has annoying short-term downsides).

I put an ancho chili in there, too, since I needed to roast it anyway. I’ll do some kind of sauce with it tomorrow. Anyway —

How to roast beets:

  1. Have on hand either (a) tinfoil or (b) a pyrex dish with a top
  2. Preheat oven to 350 °F
  3. Cut the stems off of the beets, leaving to each a minimum of half an inch of stem
  4. Oil with olive oil the bottom of a pyrex dish in which the beets can comfortably recline (they’re classy beasts and slightly prefer a little bit of space)
  5. Oil the tops of the beets
  6. Cover and roast 40 – 80 min, until a fork stuck in a beet goes in and out soft (a very little bit of resistance is ok, but too soft is better than too tough)

Here is a picture of someone else’s roasted yellow beets so you can see what a delicious, marvelous texture they have:
roasted golden beets

…and here’s a picture of what red beets look beforehand (click to go to a great-looking recipe for a roasted beet salad with oranges and bleu cheese):

Other things that tells me go with beets:

  • Black currant
  • Cranberry
  • Mango
  • Cream
  • Pistachios
  • Roasted peanuts or hazelnuts
  • Mozzarella
  • Cooked cod
  • Caviar or Bottarga
  • Cardamom
  • Cinnamon
  • Honey
  • American bourbon whiskey
  • Almond thins
  • Durum wheat sourdough bread

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