Blog

Roasted Beets

Beet Salad

My only memory of beets from when I was a child is being sprawled out on the living room floor, early Saturday morning. On my belly with my hands beneath my chin, I watched as the characters from my favorite show, Doug, formed a band—The Beets—and performed their hit single, “Killer Tofu.” For a dose of nostalgia (or context), click here to watch the exact scene I am referencing.

Since I have been cooking professionally, beets have been a favorite of mine. I'm not sure why I love this vegetable so much—I have my suspicions it reminds me of a carrot, which is an entirely different conversation.  However, it is far more likely that, when combined with goat cheese, beets transform into a super food that is absolutely delicious and perfect.

Until recently, I usually cooked beets one way: covered in a pan with aromatics and some liquid, then peel and dice. Almost every restaurant I have worked at had beets on the menu, so, when I found out about a new way to cook them, I was shocked I had never been taught this method. 

  • Step 1: Wash and peel beets with vegetable peeler

  • Step 2: Dice into a uniform size (Medium dice for me)

  • Step 3: Toss in olive oil, salt, and pepper

  • Step 4: Place on parchment lined baking sheet (The parchment helps with clean up)

  • Step 5: Roast in a preheated oven for 45 minutes at 375 degrees

How easy is that? Somehow it was bewildering to treat the beet like you would any other root vegetables: Peel, Dice, Season, Roast, yet, it was simple and effective

Now, I place this method in your hands. The hard part of is over. Your task now is to decide if you want to brighten your dish with lemon peel?  spice it up it with Garlic? or sweeten it with honey & thyme?

 Beets ready to be roasted.

Beets ready to be roasted.