Baked beets are incredibly versatile and can be used in a multitude of recipes. In the colder months, I bake a batch every week, so that I always have them on hand. They make a colorful and flavorful addition to salads, soups, pastas… and many other goodies.
The beets are baked with a little water to keep them moist while they’re cooking. The result is especially tender and juicy roots that are loaded with concentrated beetiness!
To get the most tender, juicy beets, pick small or medium-size bulbs (large ones tend to be more fibrous). Also, always choose bunched beets, with their leaves still attached to them (the greens should still be fresh and vibrant). You can bake red, golden or pink beets, but the pink ones will lose their color and turn pale pink if not almost white.
Here are a few recipes with baked beets that I think you’ll enjoy:
- Linguini with roasted beets, fresh tarragon and caraway
- Baked golden and red beets with anise vinaigrette
- Beet latkes with scallion and cayenne crème fraîche
makes 1 1/2 lbs (680 g)
active time: 10 min
- 1 1/2 lbs (680 g) beetroots (6 medium) – left whole, scrubbed and unpeeled
- Preheat oven to 450ºF (230ºC).
- Place the beets in a ceramic baking dish. Fill the pan with 1/2″ of spring water. Cover tightly with foil and bake for 50 to 60 minutes until tender. Remove from the pan and set aside to cool to room temperature. The beets can be used immediately or refrigerated for up to 3 days.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.