I can’t believe I haven’t had a beet recipe on the website yet! You’d think there would be plenty with a name like “A Cook’s Beet!”. But, nope… This is the first.
Most of my readers are probably well aware of where the name A Cook’s Beet originated (it was actually my “work mom” that helped me out with the name). But, for those of you that don’t know, I’m going to enlighten you.
A journalist’s “beat” is their area of expertise; something they report on regularly—their specialty. Of course, I needed a pun, because, well that’s just me. I changed it from “beat” to “beet”, because I’m a health nut, and well, I just thought it was funnier that way. And then there’s the obvious “A Cook” (hopefully you know my name by now!) since I’m a cook and also A. Cook. So, there you have it: A Cook’s Beet!
Why am I going on and on about this you might be wondering? Because today we are roasting beets!
I feel like most people either love or hate beets. There’s not really an in between: “Ah, they’re okay.” In fact, I used to be one of said “haters.” I always thought they tasted like dirt (which honestly makes sense—they do grow underground). But I changed my tune in culinary school when we made a roasted beet salad. I instantly loved them! (Were all the beets I had tasted before this experience not washed? Who knows.)
So I’m bringing my newfound love of beets to you! This recipe is so easy with only five minutes of hands on time. Beets are low in calories, filling, and packed with a ton of nutrients. Oh yeah… and they’re very tasty!
Prep Time: 5 minutes | Cook Time: 40-45 minutes | Total Time: 45-50 minutes (cooking time will vary depending on the size of the beet)
Ingredients:
4 beets
¼ cup balsamic vinegar
1. Preheat oven to 400.
2. Trim off the stems of the beets and under running water, scrub off the dirt with your hands.
3. Place in a baking dish (one with sides higher than the beets, like a bread pan). Pour vinegar over beets until about ¼ of the beets are covered. Cover with aluminum foil and bake at 400 X 40-45 minutes or until a fork can easily pierce the skin.
4. Remove beets from the pan and allow to cool enough to handle. With a paper towel rub back and forth so the peel comes off.
The Cook’s 2 Cents:
· One of my favorite things about beets is the beautiful color they have. But be careful! Beets tend to dye things. i.e. your hands, your cutting board, your clothes… It DOES wash off, but if you don’t feel like standing at the sink for 10 minutes scrubbing—I’d suggest you wear gloves.
· You can peel the beets either before or after they’re cooked. It’s a little easier to do once they’ve cooked. But if you peel them beforehand they tend to cook a little quicker. I’d take off 5 minutes of baking time if “pre-peeling.”
Nutrition Facts:
Servings Per Recipe: 3
Calories: 84 Fat: 0g Sodium: 96mg Carbs: 18g Fiber: 3g Sugars: 14g
