Beet Roasts.

One thing I love about Beetroot is that it is so versatile yet so incredibly easy to prepare. One of the simplest and most delicious ways to use Beetroot is to bake! They become delectable, caramelised jewel coloured morsels of joy in just a few steps!

I'm not even going to give you an ingredients list as this is so simple, everything you need are basic kitchen supplies!

First things first. Boiling. 

Beets do take a long time to cook through, all you need to do is pop your Beets whole into a pan and cover with water, bring to the boil and then reduce the hob temperature to a medium heat, letting it bubble away. These I have used were particularly large so it's best to judge based on their size and just keep checking every 15 minutes. I would say it takes anything from 45 minutes to 1 hour 30 minutes, all depending on the size!

When they are cooked through, you should be able to slice through them very easily with a knife.
All of the skin, roots and leaves will rub away with very little effort, quite similar to skinning a tomato or pepper. The stock that is left will be the deepest shade, and I will use another post to show you how to make use of this incredible pigment.

Next, simply chop your cooked beets into chunks, as rough or neat as you like but i would say maybe an inch or so wide.


In the roasting tray I am using I have previously cooked off some Shallots, leaving a sweet caramelised onion flavour syrupy oil (you don't have to do this but its a great way to get some extra flavour and not waste oil from any other cooking you have done). There isn't enough to roast with, so I have added a glug of Rapeseed oil to the mix as it provides a wonderful golden colour and is produced locally here. However, you could use olive oil if that's easier. Just make sure the Beet chunks are covered equally with the oil! You could also drizzle some honey onto them too if you wish.

Next a little seasoning. I have used Himalayan Pink Salt as it is the least processed, so its mineral content is intact. I got mine from Sainsbury's but a good quality rock will do the trick. Just a good crunch of that over the top of your Beets,  and a generous shake of mixed herbs (fresh is better, thyme works really well for this) and you are ready for the oven!

Place your roasting tray on the middle shelf of a pre-heated oven and cook at about Gas Mark 6 / 200°C for 30 minutes until sticky and slightly browned. 

You can serve your roast Beets hot or cold, or even the next day when the flavours are more developed. They really go with everything! Try using in a salad, or as a vegetable option with any main meal and you will be so pleasantly surprised by their addition that you will never look back. 

Give it a try, I'd love to hear how you get on!

ELW

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