California Central Coast Recipes
Roasted beets are amazingly simple to make. Served with a little olive oil as an appetizer or as an ingredient for different pastas like Golden Beets with Pappardelle, their bright color and sweet taste cannot be compared to their washed out boiled or canned counter parts.
A real benefit of roasting is that you do not peel the beet before cooking. This insures that all the juices remain in the beet while cooking. After the beets are cooked, then you peel them. By then the skins are very soft and are easily removed.
Preparation time: 5 minutesCooking time: 1 hour
4 Medium Golden or Red beets or a combination of both.
1 Pre-heat your oven to 400F.
2 Cut the leaves off of the beets, leaving about 1 inch of stalk. If the tap root is large, you can cut it off.
3 Wash the beets thoroughly, but do not peel them.
4 Wrap the beets in aluminum foil, and place them on a pan in the hot oven. Cook the beets for about 1 hour, or until the beets are tender and can be pierced with a fork.
5 Remove the beets from the oven and allow them to cool (you may keep then wrapped.) When they are cool enough to handle, peel the outside skin off. It should come off quite easily.
6 Refrigerate until ready to use. They will keep fine for a couple of days.
As an appetizer, toss the beets with thin slices of sweet white onion in a little extra virgin olive oil and white wine vinegar with freshly cracked black pepper.
We really like the beets sliced and served in a simple salad of baby spinach and a little high quality balsamic vinegar.
Serve the beets with a dry white wine like a Fume Blanc.