I have recently become addicted to roasted beets. I had never even tried a beet until I ordered a yellowtail and beet appetizer at Telepan on the Upper West Side. Since this summer, I have been making them almost weekly at home. When beets are roasted, they taste so sweet that you wouldn't believe they are good for you. You can pair them with candied walnuts and goat cheese to make a beautiful looking salad. Golden beets are yellow/orange are just as delicious. They're high in potassium, fiber and folacin, yet low in calories. Another benefit is that they keep in the fridge's crisper for a week or two before you roast them and stay in the fridge for a couple of days after you make them. They make a great and filling snack, so make extra!
Sherri's Roasted Beets (Serves 4)
5 Red or Golden Beets
olive oil
kosher salt
pepper
1 Orange
Preheat oven to 400. Cut off beet leafs, wash and peel beets. Cut them up into small 1 inch pieces, so they roast faster. Spread out on a baking sheet and mix with kosher salt, pepper and olive oil. Roast for 40 minutes, turning them around once half way through.
Place beets in a bowl, squeeze orange juice onto beets and place in fridge.
Serve cool or at room temperature.
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