I love to eat roasted root vegetables. One of my favorites that I often use in salads are beetroots. The beetroots can add an extra sweetness to your meal. Beets are great because the entire plant can be used for more than one meal. The leaves have a similar taste to spinach and can be detached from beetroot to be used later for a separate meal. Below is a recipe for roasted red and golden beetroots.
What you need:
2 red beetroots
2 golden beetroots
1- Preheat the oven to 350 F.
2- Line a pan with aluminum foil to prevent mess. Rip four additional pieces of aluminum foil for the beetroots to be roasted.
3- If there are beet leaves attached to your beetroot, detach the leaves from the root and save aside for another meal. Wash the beetroots so that all the dirt is removed.
4- Stab the beetroots several times around to help it release heat when roasting in the oven.
5- Place a beetroot on one of the sheets of aluminum foil you tore. Create a dome around it and drench the beet with just enough olive oil that it has a thin layer on its surface.
6- Wrap the foil around the beetroot loosely and repeat steps 4-6 for the other beetroots
7- Place all the prepared beets on the prepared pan and put it in the oven for about an hour. Depending on size of beets the baking time may be shorter or longer. Roast until you can easily cut through the entire beetroot.
9-Remove and discard the outer skins. Continue to cut the beetroots in cubes or slices. I would suggest cutting the golden beetroots first and then continuing with the red beetroots. If you cut the beetroots in the opposite order, you may stain the golden beetroots with the juice from the red beetroots. Pictured below I have cut them in cubes for my Roasted Beets and Apple Salad recipe.
10- Store the chopped golden beetroots separate from the red beetroots to prevent the golden beetroots being stained. You can either store the beetroots in a plastic sandwich zip bag or a food storage container.
Now you have ready to use roasted beets to use at your disposal.