The Beet Goes On!
My favorite way to enjoy beets is roasted. The last few weeks, Kissimmee’s Green Place has had beautiful petite red and gold beets that are perfect for roasting; smaller beets are sweeter and take less time to roast. Here’s what I do:
Preheat your oven to 350 degrees. Wash and scrub beets, just to get the dirt and sand off. In a roasting pan that can be covered (I put a cookie sheet over my turkey roasting pan). Place whole un-peeled beets in the pan, cover and leave in the oven until they are soft. Depending on the size, this may take anywhere from 30 minutes to 3 hours. The chicken egg sized beets usually take about 45 minutes while the goose egg size would be leaning towards the 3 hour period. When they are soft, remove from the oven and let rest covered for 10 minutes or until they are cool enough for you to handle. With a paper towel or kitchen towel you would like to turn purple, rub the peel right off the beet. Slice ‘em up and enjoy!
Green tip: chop the beet greens and throw them in the oven for the last 15 minutes of roasting and enjoy with your beets. Having the greens with the beets with help slow the metabolism of the sugar in the bulbs.