Roasted beets, must try


Simple but tasty, roasted beets are much tastier than they might seem – here’s how to prepare them in just a few steps.

Ingredients for 4 people

  •  70
  •  80 cal x 100g
  •  low
  • Beets 8
  • Extra virgin olive oil as required
  • Salt as needed
  • Pepper as needed
by Roberta Favazzo 

The roasted beets are the perfect recipe to taste the sweetness of these vegetables often underestimated. Baking them in the oven allows you to keep a satisfying and decidedly more palatable consistency than boiling them. Ideal as a side dish, roasted beets lend themselves to accompanying meat-based main courses, perhaps a pork fillet or meatballs, fish or even as a base for a salad to be dressed with a flavored mayonnaise. The great thing about this recipe is that you don’t need to peel them first – just wrap them in a piece of aluminum foil or parchment paper, then season well and seal for a long time in a hot oven. The zest will come off easily: seeing is believing.

 

Preparation Roasted beets

  1. Turn on the oven to 190 ° C and let it heat up well. Wash the beets under running cold water and remove both the upper and lower parts with a clean cut.
  2. Now cut them in half and season with olive oil, salt and pepper and line a pan with a large piece of aluminum foil (or parchment paper).
  3. Wrap the beets and cook in the oven for 1 hour or until tender (try piercing them with a fork).
  4. Take the beets out of the oven, rub them gently to remove the peel and enjoy.

You can serve the roasted beets by seasoning them with melted butter and sprinkling them with herbs to taste.

 

Variant Roasted beets

Roasted beets with mushrooms represent a richer variant of the dish: cook them with porcini or mushrooms.

 


error: Content is protected by eFoodChef Team Thanks