Roasted Golden Beet
Golden beets are a sweet, mild, and visually appealing variant of the common red beet. They’re less earthy and don’t stain as much as their red counterparts, making them a versatile ingredient in salads, sides, and main dishes. Here’s a simple yet delicious recipe for Roasted Golden Beets, which highlights their natural sweetness and is perfect as a side dish or a salad ingredient.
Equipment
- Baking sheet
- Vegetable peeler
- Knife
- Mixing bowl
Ingredients
- 1 lb Golden beets, scrubbed clean About 450g
- 2 tablespoons Olive oil
- Salt and freshly ground black pepper to taste
- Optional for serving: Goat cheese, fresh herbs (like parsley or thyme), balsamic reduction
Instructions
Preheat Oven
- Preheat your oven to 400°F (200°C).
Prepare the Beets
- Trim the tops and roots off the beets, and peel them. If the beets are large, cut them into quarters or halves to ensure even cooking. Smaller beets can be roasted whole.
Season
- Place the beets on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss the beets to ensure they are well coated in oil and seasoning.
Roast
- Spread the beets out in a single layer on the baking sheet. Roast in the preheated oven for about 40-45 minutes, or until the beets are tender and caramelized. The cooking time may vary depending on the size of the beets.
Serve
- Once done, let the beets cool slightly before serving. They can be enjoyed warm or at room temperature.
- For an added touch, sprinkle roasted beets with goat cheese and fresh herbs, or drizzle with a balsamic reduction just before serving.
Video
Notes
- Wrapping in Foil: For a more steamed texture, you can wrap the beets in aluminum foil before roasting. This method also helps to keep the oven clean.
- Salad Idea: Use the roasted golden beets in a salad with mixed greens, nuts (like walnuts or pecans), goat cheese, and a simple vinaigrette dressing for a nutritious and colorful meal.
- Storage: Roasted golden beets can be stored in an airtight container in the refrigerator for up to a week, making them a great make-ahead ingredient for quick meals and salads.