Beets Salad
Roasted beets are beets cooked in the oven until they are tender and sweet. You clean and season the beets, then bake them at a high temperature. The roasting process makes them soft, enhances their natural sweetness, and gives them a rich flavor. After baking, the skins are easy to peel off, and the beets can be used in salads, as a side dish, or eaten on their own.
Ingredients
- 4-5 golden beets
- 5-6 red beets
- Salt to taste
- Pepper to taste
- red wine vinegar
- olive oil
Instructions
Prepare the Beets:
- Scrub, wash, and clean the beets thoroughly. Remove any dirt and trim the tops and tails if necessary.
Season and Arrange:
- Place the beets in a deep baking dish. Add a small amount of water to the bottom of the dish to create steam during roasting.
- Drizzle the beets with olive oil and red wine vinegar. Season with salt and pepper.
- Use your hands to spread the seasoning evenly around the beets, ensuring they are well-coated.
Cover and Bake:
- Cover the baking dish tightly with aluminum foil, ensuring there are no holes or gaps for air to escape.
- Preheat your oven to 400°F (200°C).
- Place the dish in the oven and bake for about 1 hour. The cooking time may vary depending on the size of the beets.
Check for Doneness:
- After an hour, use a knife to check the doneness of the beets. If the knife easily pierces the beets, they are done. If not, add more water if needed and continue baking until fully cooked.
Cool and Peel:
- Once the beets are cooked, remove them from the oven. Immediately transfer the hot beets to the sink and run them under cold water.
- Slip off the skins using your hands or a paper towel. The skins should come off easily.
Serve:
- Use the roasted beets in a salad, or enjoy them as they are.