Roast beets - crazy good and simple


#1

After a summer of wonderful vegetables I’ve struggled with ‘embracing’ winter ones. So I had a beet that I wanted to roast. This couldn’t have been simpler and it was - for me anyway - jaw-dropplingly GREAT.

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Wash the beets and use a vegetable scrubber to wash the outside. …
  3. Drizzle the olive oil over the sliced beets and then toss to combine. …
  4. Roast in the hot oven until the beets are fork tender, 10-15 minutes.

Oct 27, 2017

[

Simple Easy Roasted Beets Recipe | Bless This Mess Please


](https://www.blessthismessplease.com/simple-roasted-beets/)


#2

Great idea! I’ve only roasted them whole–which is good, but takes a long time and heats up the kitchen. I love the idea of slicing them first! I recently boiled up a batch, gave them a quick pickle in seasoned rice wine vinegar, then mixed them with plain Greek yohgurt and sour cream, spiked with dill. A nice warm weather side-dish.


#3

I had only roasted them in large ‘chunks.’ We had two slices left that I ate at room temp. Honestly just as good. Such a surprise.


#4

May have to try this! Was going to plants beets in my garden today but ash is falling from the sky. But love beets! and onions!


#5

Oh boy, these fires are something, aren’t they? I read that Cal Fire said there is no longer a “fire season.”

I gotta go back to WF; my ‘regular’ grocery didn’t have much that looked appealing. If you plant them now, when will you harvest?


#6

This thread inspired me to make borsht. I have to first start with the meat stock. Will be shopping tomorrow.


#7

Embarrassed to say that I’ve never had it. This should be a good season to do it. Do you have a recipe that you favor? TIA


#8

I am using a variation of Katias recipe from SF gate out of the Chronicle. I lost a recipe from the Chronicle about 20 yrs ago . It’s been my white whale . I’ll tweak this recipe using the beets green s like the only time I met my Lithuanian grandmother back east and cooked borsht. She spoke no English but the memories live on forever.


#9

I’ve never paid attention to how long it takes from planting to harvesting! I will note this time. Doing a lot more this year from seeds. Normally, I buy my seedlings but not this year.