Roasted Beets

Does the thought of peeling raw beets scare you off?  (I’ll admit:  I’ve sliced/peeled my fingers a few times, so I’m scared).  Then, my mom came to visit me in Sun Valley and brought her wonderful friend from high school, Sue.  They cooked up a storm while they were here, and they shared some great recipes and ideas with me.  (Make sure to see some photos from their visit, below).  Sue made some roasted beets that we all LOVED.  I was thrilled to learn that she cooks the beets first, then easily pulls off the skins.  SO much easier.  Here is her wonderful recipe.  I am so happy to have this recipe as I have been craving beets ever since reading a most amazing book, Ripe.*
Thanks Sue for sharing!
*See information about the book below.  We are thrilled to have food photographer Paulette Philpot call Sun Valley home!  Also thank you to Tillie for giving me this book for my birthday!

Instructions:
1. Preheat your oven to 400º. Trim off the greens with a knife or kitchen shears. If you really feel like getting creative, save the greens for later.

2. Place the beets in a colander and rinse them like crazy under running water, using your hands to rub off any soil. They’re grown in the dirt, so they tend to have a lot of grit on them.

3. Dry gently with a clean dishcloth or paper towels. Do not peel!

4. Place the beets on a large sheet of aluminum foil. Drizzle with a little olive oil and wrap the foil tightly around the beets. Place the foil on a baking sheet and bake for an hour, or until tender. If your beets are gigantic, you may need another 30 minutes.

5. Remove the beets from the oven, open the foil, and let them cool until you can handle them. Then, using a paper towel, rub the beets until the skin slides off. You can use your hands, but they will turn pink.

Now you can use the beets any way you want! Slice lengthwise and add to salads, or dice and toss with orecchiette. Or simply cut into quarters and drizzle with extra-virgin olive oil and balsamic vinegar, and top with a sprinkle of sea salt and freshly ground black pepper. I love them served this way with a bit of crumbled goat cheese, feta or ricotta salata (a hard, dense, salty cheese) and some crusty whole-grain bread to sop up the beet juice.

Once you’ve cooked them, beets will keep for up to three days. Just wrap them in foil again and stick them in the fridge.

Now go on, beet it.

 

That’s my mom in the first picture, cooking up a storm.  The second picture is my mom and Sue visiting the Community School of Sun Valley, Idaho.  Below is information on how to buy the book, Ripe, on Amazon.  Better yet, if you are in the Wood River Valley, get yourself into Iconoclast Books and buy it there! Iconoclast books can also be found on the web at www.iconoclastbooks.com.

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