These bright yet earthy beets are roasted, not boiled, to bring out the sweetness and complexity of the produce. They will convert even the most steadfast beet-hater in your life. If you’re concerned about staining your hands, I recommend wearing latex gloves when handling the cooked beets (especially when taking the skins off after roasting). Bear in mind that they will stain, so don’t wear anything that you’re going to get precious about.
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Preheat the oven to 375°F. Take a sheet of tin foil and lay the beets in the middle of it. Drizzle the olive oil over the beets and then sprinkle the salt on top.
Tightly wrap the aluminum foil around them so they will cook in their own steam. Bake for at least 45 minutes, until a knife easily slides through the largest beet when you test it.
Remove the beets from the oven and open the aluminum pouch. Put the beets into the ice water bath until cool. Remove them and dry them with paper towels (because they WILL stain your towels).
Remove the skin by gently rubbing it and peeling it off. This should be easy once the beets have cooled down.
Cut the beets into 1″ chunks and set aside.
Heat the oil in a skillet over medium heat, spreading it around the pan until it’s rippling. Add the beets, lemon juice, salt, and pepper, and cook for about 5 minutes or until cooked through, shaking the pan occasionally to make sure none of the beets are sticking to the pan.
Remove from the heat and place in a serving bowl or dish. Garnish with chives and serve hot.
Simple Roasted Beets
Ingredients
- 4 large beets, scrubbed, with tops and roots removed
- 1½ Tbsp olive oil
- 1 qt ice water
- 2 tsp avocado oil (or other vegetable oil)
- ½ lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 sprig chives, chopped
Instructions
- Preheat the oven to 375°F. Take a sheet of tin foil and lay the beets in the middle of it. Drizzle the olive oil over the beets and then sprinkle the salt on top. Tightly wrap the aluminum foil around them so they will cook in their own steam. Bake for at least 45 minutes, until a knife easily slides through the largest beet when you test it.
- Remove the beets from the oven and open the aluminum pouch. Put the beets into the ice water bath until cool. Remove them and dry them with paper towels (because they WILL stain your towels).
- Remove the skin by gently rubbing it and peeling it off. This should be easy once the beets have cooled down. Cut the beets into 1" chunks and set aside.
- Heat the schmaltz in a skillet over medium heat, spreading it around the pan until it's rippling. Add the beets, lemon juice, salt, and pepper, and cook for about 5 minutes or until cooked through, shaking the pan occasionally to make sure none of the beets are sticking to the pan.
- Remove from the heat and place in a serving bowl or dish. Garnish with chives and serve hot.