In the autumn-winter period, beets become almost the most popular vegetable. Vinaigrette, herring under a fur coat, and other delicious salads and snacks are prepared from it. The advantages are an affordable price and a lot of useful substances: the root vegetable has a high content of folic acid, vitamin C, and B vitamins. That is why we recommend adding beets to your diet when the first cold weather sets in.
Many cooks, when planning to prepare a salad, usually boil beets on the stove. However, this is not the best way to prepare the bright red vegetable. Firstly, the walls of the pan become heavily stained, which is why you have to diligently wash the dishes. And secondly, when cooked, beets lose most of their vitamins and taste properties.
We suggest using an alternative method of preparing beets: bake them in the oven – this will make the vegetables tastier, healthier, and more aromatic!
Recipe
You will need a baking dish and cooking foil – we will wrap the root vegetable in it.
Ingredients:
beets – 3 pcs.
Cooking method:
- Preheat the oven to 180°C in advance.
- Prepare the root vegetable for baking. Wash. Using scissors, remove the stems, the main thing is not at the root, otherwise juice will ooze out of the holes during cooking. For the same reason, try not to damage the top layer of beets. Dry with paper towels.
- Take foil and wrap each piece in 1-2 layers. Place in a baking dish.
- Roast the beets until done. A small vegetable will be ready in 40 minutes, larger specimens will need at least 1 hour. Check for doneness with a wooden skewer: if it pierces the vegetable and comes out easily, the root vegetable is ready.
- Remove the beets from the oven, cool them, and use them as intended, after peeling them.
Store in the refrigerator for no more than 2 days.
Roasted Beet Salad Ideas
You can come up with many interesting salads based on baked beets. This vegetable goes well with arugula and spinach, feta cheese and mozzarella, herring, legumes, garlic, eggs, and walnuts.
- Beets + spinach + quail eggs + mozzarella + walnuts. Place clean and dried spinach on a plate, add thin slices of beets, boiled eggs, and mozzarella. Sprinkle chopped nuts on top and season with sesame oil.
- Beets + feta cheese + cilantro + garlic. Cut the beets and feta into cubes, finely chop the garlic, and chop the herbs. Mix everything on a deep plate, and pour olive oil.
- Beets + pickled onions + herring + peas. Roughly chop the beets and herring and place them on a plate. Then – pickled onions and peas. Pour unrefined sunflower oil on top.
- On the “Eat at Home” website you will find even more ideas in the “Recipes” section!
Conclusion: how to bake beets in the oven?
Baking beets in the oven is a simple yet transformative way to enjoy this nutritious vegetable. Whether you’re adding them to salads, serving them as a side dish, or incorporating them into main courses, baked beets are sure to impress with their flavor and versatility. So next time you’re at a loss for how to prepare beets, remember this guide and give oven-baking a try!
FAQs
1: Can you eat beet skins?
Yes, beet skins are edible and packed with nutrients. After baking, the skins become tender and can be eaten along with the flesh.
2: How long do baked beets last in the fridge?
Baked beets can last up to a week in the refrigerator when stored in an airtight container.
3: Can you bake beets with other vegetables?
Absolutely! Beets can be baked alongside other root vegetables like carrots, parsnips, and sweet potatoes. Just be mindful of different cooking times.
4: Do you need to peel beets before baking?
No, you don’t need to peel beets before baking. The skins will slip off easily after they’re cooked. If you prefer, you can peel them beforehand.
5: What’s the best way to reheat baked beets?
Reheat baked beets in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave them, but they may lose some texture.