Roasted Beets
- Womenscorner Desk
- September 20, 2020
Whole Beets: Scrub the unpeeled beets and cut off all but about 1 inch of the stem end and leave an inch or two of the root. Drizzle each beet with olive oil and then wrap loosely in foil. Place the wrapped beets in a baking pan and roast in a preheated 400 F oven for about 45 to 60 minutes. Check for doneness with a skewer or fork.
Read More : Steamed Beets
Cubed or Sliced Beets: Peel the beets and cut into cubes or slices. Toss the beets with a small amount of olive oil or vegetable oil. Spread the beets out in a single layer in a shallow rimmed baking sheet roast for about 15 minutes. Turn the beets and cook for about 10 to 15 minutes longer, or until tender.
Slow Cooker: Scrub the beets and cut off the leaves, leaving about 1 inch of stem. Cut off most of the root end. Drizzle the whole beets with olive oil and wrap each one in a sheet of foil. Place them in the slow cooker. Cover and cook on high for about 3 to 4 hours, or until the beets are tender. If the beets are large, cut them in half or into quarters before wrapping in foil.
Source : Google
