Beets are an ever present veggie growing in the garden. They are nutritious, easy to grow and beautiful. To use them I love to pop them in the oven. Roasted beets are a great addition to any meal, delicious on a salad, as a side or as a quick lunch with a big slice of crusty bread.
Here is an easy way to roast beets
Peel and chop beets into similar sized cubes (about 1” each). Lay beets on a big piece of tin foil. Drizzle with olive oil (enough to lightly coat each piece 1 used about a tablespoon) and sprinkle with sea salt and fresh ground pepper. Use your hands to help coat all the beets evenly. Seal the beets in the tin foil to create a packet and roast at 400° for 45 minutes to an hour, until beets are nice and tender. Check them through the foil with a sharp knife.
Once you have roasted beets they can be drizzled with any number of vinaigrettes or flavourings. I like to roast a big batch and use them over a few days in different meals.
Keep an eye out on Friday for a great way to use those Beet peels!
Here is one of my favourite quick
salads using those yummy roasted beets
Roasted Beet & Quinoa Salad
- 1 orange
- 1 tbsp of olive oil
- 1 ½ tbsp red wine vinegar
- 1 tsp honey
- 1 tsp of balsamic vinegar
- 1 tbsp chopped dill
- salt and pepper
- 1 large beet roasted (see method above)
- ½ sweet Walla Walla onion, sliced into half circles
- ½ cup cooked quinoa
- 2 cups arugula
- Zest ½ the orange. Cut orange in half vertically, from navel to bum. Squeeze juice from one half into a small bowl with the zest. With the other half of the orange separate segments and peel each, set aside.
- To the orange juice and zest add olive oil, red wine vinegar, honey, balsamic vinegar, dill and season with salt and pepper.
onions, roasted beets, quinoa and dressing in a bowl. The quinoa will
soak up the beet dyed dressing and turn a lovely pink colour.
Build salad by laying down a bed of arugula followed by beet, onion and quinoa mixture. Top with orange segments.