Roasted Red Beets
Roasting beets is an easy way to bring out their natural sweetness and retain their nutrients. Once roasted, the skins slip off easily, leaving you with tender, flavourful beets. This method is perfect for enjoying the earthy taste of BCfresh Red Beets.
Ingredients
- 4 BCfresh Red Beets, washed and patted dry and cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a small roasting pan or baking dish with foil or parchment paper. Ensure you have enough liner to make a packet.
- Toss the beets with olive oil, then sprinkle with salt and black pepper. If using, add the fresh thyme leaves for extra flavour.
- Close the packet and roast in the preheated oven for 30-40 minutes, or until the beets are tender when pierced with a fork.
- Remove the beets from the oven and let them cool slightly. When they are cool enough to handle, use your hands or a paper towel to rub off the skins. They should come off easily.
- If desired, slice the roasted beets and drizzle with balsamic vinegar before serving to add a touch of acidity and sweetness. Serve warm or at room temperature as a side dish or add to salads.
Notes
Roast extra BCfresh Red Beets to have on hand for various recipes throughout the week. They are great in salads, sandwiches, or as a colourful addition to your favourite grain bowls. Storing roasted beets in the refrigerator allows you to enjoy their earthy sweetness in many dishes with minimal prep time.
