I love beets for their taste, color, and nutrition! They have such a wonderful aroma when you roast them. Beets are available year-round in most grocery stores. Every time I buy them I roast or steam them and refrigerate for up to a week. They come in very handy for while preparing meals. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
How to Roast Beets
First, wash the beets thoroughly and dry them with paper towels. Preheat the oven to 350 degrees F.
Cut off the top stems and bottom roots of the beet. Cut each beet into half
Line a baking tray with aluminum foil, place the halved beets on the tray with the flat side down, and brush them with olive oil.
Cover the beets with another aluminum foil this time wrapping foil around each beet tightly. Bake for 45-60 minutes.
Check with a knife to make sure it goes through smoothly. Let them cool down and then peel the skin off using a paper towel.
Storing
Refrigerate the roasted or steamed beets in airtight containers for up to a week. Once the beets cool down you can refrigerate them in an air-tight container. When you are ready to use simply peel, chop, or grate and use in raita, salads, and sandwiches, or add to hummus for a burst of flavor and color. Enjoy cooked beets with some salt and pepper sprinkled or use them in hummus, salads, soups, sides, or sandwiches!
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