Let me just say that I love beets. Actually, I don’t think that does it justice: I LOVE BEETS!
In fact, ask my mom, and she’ll tell you just how much I love beets — it involves a very concerned daughter calling her from college with a condition she thought would land her in the hospital (all due to eating too many delicious, delicious beets).
Anyway, whenever I hit the farmers’ market this time of year, I come home with more beets than a single person should ever have in her possession. But I don’t care. They’re delicious. I usually just boil them, peel off the skins and eat them. Typically, most of them don’t even make it as far as the dinner plate because they pop so perfectly right in my mouth. Tonight I wanted to try something different. After chatting with my mom about some options, I decided to roast them — secret packet-style, of course. Because, let’s be honest, that’s how I like to cook the most.
So, here’s what I did. First, pre-heat the oven to 375. Cut off the beet greens — save them if you’d like, they have a number of delicious uses of their own. Wash the beets and place them on foil, which I sprayed with nonstick spray (you also can drizzle it with olive oil). I drizzled the tops of the beets with dark chocolate balsamic vinegar and a little olive oil. I then rolled up the sides of the packet, followed by the ends — making sure to seal them all tight.
Bake them for approximately 20 to 25 minutes, depending on the size of the beets. Mine were little, so I cooked them for 22 minutes. If you’re not sure, open the packet and test them with a fork. They should be tenderly delicious. If they’re not, seal it back up and put them back in for a few minutes.
After they were done, I peeled off the skins — I had to use a knife because they were so hot and I couldn’t wait for them to cool enough to peel the skins off. But, yes, they do peel off quite easily — no knife required. You just need the patience to let them cool down a bit.
All in all? Roasting beets is a delicious, easy way to cook them. I can’t wait to experiment with them a little more next time around. I hear they’re delicious with goat cheese. And I love goat cheese almost as much as I love beets.