Baking beets ensures that no nutrients in this root vegetable are poured down the drain. For people put off by the aggressive, inky redness of beets, pale varieties are now available. Although these enable you to enjoy the flavor of beets without risking stains on skin and clothing, consider this: In 2002, researchers led by food scientist Kirk Parkin of the University of Wisconsin at Madison found compelling evidence that the red pigment in beets triggered production of an enzyme in the body known to protect against cancer, but pale beets had no such effect.
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Prepare the beets. Cut the stems, leaving about an inch attached. Wash the beets and dry them thoroughly. Drizzle olive oil on the beets and rub it in until the entire vegetable is coated. Sprinkle with kosher or sea salt.
Step 3
Wrap each beet snugly in foil and set it into the roasting pan.
Step 4
Bake on the middle oven rack. Baking time depends on the size of the beets but medium-sized specimens require about 45 minutes. The beets are done when they are tender all the way through and a fork slides in and out easily.
Step 5
Allow the beets to sit until they are cool enough to handle.
Step 6
Peel away the outer skins with a paring knife. They will come off easily but wearing disposable gloves will prevent the beets from staining your hands.
Step 7
Slice, season with salt and pepper, and serve warm, cool or in a salad.
Tips and Warnings
- An alternative technique is to line a roasting pan with foil and arrange the beets on it with flavorings such as garlic and herbs. Drizzle olive oil over everything, cover with another sheet of foil, and bake until tender. Beets can also be peeled, cut into chunks and oven-roasted with other vegetables and seasonings.
- Betalin, the pigment responsible for the redness of beets, can pass through the digestive tract and may turn the urine and stool of some people to a reddish color easily mistaken for blood.
Things You'll Need
- 4 beets of equal size
- Shallow roasting pan or rimmed baking sheet
- Foil
- Olive oil
- Kosher or coarse sea salt
- Paring knife
- Salt and pepper to taste
- Fork
Member Comments