Roasting beets to perfection can elevate your culinary repertoire, adding earthy and sweet flavours to salads, side dishes, and more!
In this step-by-step guide, explore tips for roasting beetroot. It all begins with setting the oven at the right temperature and follows through careful preparation, vigilant roasting, and a final step that brings out the beet’s natural goodness.
Whether you’re a beet enthusiast or a newbie looking to explore this vibrant root vegetable, this guide will equip you with the knowledge and skills to roasting beetroot like a pro. So, preheat your oven to 204°C and let’s embark on this delicious journey.
Tips for roasting beetroot:
1. Preheat the oven to 204°C
Position an oven rack in the middle and preheat the oven to 204°F. This temperature offers flexibility; if you’re simultaneously using the oven for other dishes, it’s suitable for roasting beets. Remember that beets will have a slower cooking time at lower temperatures and a faster one at higher temperatures. When roasting at higher temperatures, be vigilant for any signs of scorching and check more frequently (refer to Step 3 for guidance).
2. Get the beets ready
When handling beets, especially if they still have their leafy tops, carefully cut off the tops near the beet’s crown, ensuring you leave enough for a good grip. Don’t discard the beet greens; they can be used for other culinary purposes. After this, give the beets a thorough scrub to clean them. Now, it’s time to prepare them for roasting.
Gently wrap the beets in aluminium foil, allowing for a loose wrap. There’s no need to dry the beets before wrapping them. For small beets, grouping them together in foil is acceptable, but for larger beets, it’s best to roast them individually to ensure even cooking.
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3. Bake the beets until tender
To achieve perfectly roasted beets, follow these simple steps. Begin by placing the wrapped beets on a rimmed baking sheet, a clever move to catch any drips that may escape if the beet juices start to leak during the roasting process. Roast the beets for a duration of 50 to 60 minutes, keeping an eye on them at 20-minute intervals.
If you notice the beets beginning to look parched or encountering scorching on their undersides, remedy this by lightly drizzling a tablespoon of water over the beets before re-sealing them in their wraps. To gauge their readiness, test the beets with a fork or skewer – they’re done when these utensils slide easily to the centre of the beet. Remember that smaller beets will cook more swiftly than their larger counterparts.
4. Remove the outer skin from the beets
When roasting the beets, allow them to cool to a temperature that’s easy to handle. Take one beet at a time and use a paper towel to rub away the skin. The skin should peel off easily; if it doesn’t, the beets may need more time in the oven. Continue peeling the remaining beets in the same manner.
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Written by Tia Sauls
Feature Image: Unsplash
