Beets! Beets! Beets!

Beets! Beets! Beets!
One of my most requested dishes to bring to parties or events is my roasted beets. One of my favourite vegetables. I could eat them everyday, and at every meal.

I thought I would share with you, my recipe for cooking the perfect beet. Of course, the cooking time will vary from beet to beet – dependant on size and texture.

The options are endless as to how to use these purple jewels…beet salad, beet hummus, puree, pickled, roasted with and assortment of veggies, cakes.

I start by placing the beets into a roasting pan lined with baking paper.
Drizzle with olive oil and throw a few garlic cloves and thyme sprigs in for good measure.

Cover with aluminium foil and bake for 1 hour on around 350F or 180C for a smaller beet – anywhere up to 1.5 hours for larger beets.

Continue to check on the beets regularly upon reaching cooking time.

Leave to slightly cool (still covered). This will allow the beets to sweat and make it easier to remove the skins.

When cool enough to handle, (wear some gloves – as the colour will stain your fingers) gently peel the skins off with a knife. Be sure to keep the juices in the pan from the cooking process, as this will be used for your lovely dressing.

Slice as you like. I like wedges or cubes when I am pickling or using in a salad. Place in a bowl. Pour the juices from the pan gently over the top. It is best to do this while they are still quite warm as the flavours permeate the beets better.

Drizzle with a little more olive oil, sprinkle with some himalayan sea salt & cracked black pepper.

Drizzle a little apple cider vinegar, add a sprinkle of thyme leaves and gently combine.

The beets are best eaten at room temp, however will keep in the fridge for a few days in an air-tight container.

Perhaps you may like to try my Beet, Walnut & Goat’s Feta Salad below…x

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