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Beet Carpaccio recipe - gold beets

By  Brian Faulkner  On

How to Use Them – Roasted Golden Beets

Golden beets are sweeter than their deep red sibling and don’t have the problem of staining your hands or other foods on the plate. Roasting beets concentrates their natural sweetness and couldn’t be easier.

We recommend cooking a few pounds at a time… you can use the leftovers tossed in a salad or quickly reheated for a tasty leftover side.  

How to Use Them – Roasted Golden Beets
Serves 6
Roasting beets concentrates their natural sweetness and is very easy. You can serve beets tossed warm with olive oil, salt and pepper or serve them cooled and diced in a salad.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3lb BCfresh Gold Beets (about 6 medium beets)
  2. 2 tablespoons olive oil
  3. Salt
  4. Freshly ground black pepper
Instructions
  1. Heat the oven to 375°F and place rack in the middle.
  2. Rinse the beets and trim off any darkened tops. Half or quarter any large beets so all the beets are about the same size.
  3. Drizzle the beets with 1/2 the olive oil and wrap completely in aluminum foil. Place in the oven on a baking sheet.
  4. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
  5. When the beets are cool enough to handle, peel using a piece of paper towel, a paring knife or by pushing the skin with your fingers.
  6. Slice the beets, drizzle with remaining olive oil, and season with salt and freshly ground black pepper.
Notes
  1. Great Tip: We recommend roasting extra beets for great leftovers. An extra pound or two only adds a little prep time but provides a great addition to tomorrow's dinner or lunch!
  2. Note: Beets are fairly flexible on their cooking temp. They will happily roast anywhere between 325° and 425° and will just take a bit longer at lower temperatures.
BCfresh Vegetables https://bcfresh.ca/

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