Monday, May 12, 2014
Roasted Golden Beets
If a root vegetable is going to be cooked, in my opinion there’s no better way to do it than roasting. Any vegetable that can stand up to this cooking method will retain its own distinctive taste, its inherent sweetness is enhanced and it will become tender without giving up its natural texture. It’s also super simple and requires next to no attention; so you can spend more time with other, more complicated parts of your meal preparation.
I’ve chosen golden beets for this recipe because they are milder and just slightly less sweet than the more common red beets and their color is stunning.
Beets can be roasted and then peeled (the way we prepare our Pickled Golden Beets), but for this dish I want the edges to have a slight char so we peel them before cooking.
Roasted Golden Beets
Yield: 4 Servings Preparation Time: 15 Minutes Cooking Time: 30 Minutes
• 8 Golden Beets
• 1 Tablespoon Canola Oil
• 1 Teaspoon Coarse Salt, Kosher or Sea
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Peach Infused Balsamic Vinegar
Step 1. Preheat oven to 400ºF and line a baking sheet with a silicone mat or parchment paper.
Step 2. Wash, peel and cut each beet into 8 wedges. Toss in a medium bowl with the oil to coat then add the salt and pepper, tossing again to distribute evenly.
Step 3. Arrange the beet wedges with the skin side down on the prepared baking sheet and roast for 30 minutes.
Transfer the beets to a serving bowl and drizzle with the vinegar. Serve hot.
Tips and Trending
~ If you cannot find golden beets, red beets can be substituted. Just remember that they will be a little sweeter and have a stronger taste.
~ Do all of your trimming, peeling and cutting at or near the sink. Golden beet’s juice will still stain your hands, and anything else that’s not stain-resistant, but it’s a lot easier to clean up than the juice of red beets.
~ My market always sells golden beets with the greens attached. These can be cooked and served like turnip, mustard or any other hearty green. Fresh beet greens will have a slight peppery-bitterness like other milder greens. Cook the greens on the same day as the beets or before. The beets will last longer than the greens once they’ve been separated.
~ If you aren’t a fan of peach flavor, try a tangerine or blood orange infused balsamic instead. Or, if you prefer to take a pass on the fruit infusions, any good quality aged balsamic vinegar will work.