Roasted Beets - So Yummy

ra_mom

Mon, Mar 22 2010, 10:08 am

Roasted Beets - KBD
• 2 medium/large red beets, scrubbed
• 2 medium/large golden beets, scrubbed
• olive oil
• kosher salt

Note: You can peel the beets if your Minhag requires it.

Preheat oven at 450 degrees. Line 2 baking sheets with parchment paper. Slice off the top and bottom of each beat. Slice in rounds as thin as possible, ¼-inch thick or less. Drizzle each beet slice with olive oil, brushing it to evenly coat. Sprinkle with coarse salt. Place on prepared baking sheet. Roast 18-22 minutes, until beets are soft, and slightly shrunken. The smaller or thinner beets will need to come out of the oven so they don’t burn.

The roasted beets almost become like beet chips. Really yummy.

TIPS
Cutting the beets on a newspaper keeps the red from dying the kitchen pink, gloves keep it off your hands.
If you can’t find golden beets just double the amount of red beets.
The procedure can be done with taro root or other root vegetables as well.

yummydd

Sun, Feb 20 2011, 10:34 pm

Sorry for going of topic a little, but I once saw beets made into thin spaghetti look strips (I think it may have been one very long strip) and made into a nest underneath something. anyone have any idea how this is done (if I explained it well?)
Thanks

DrMom

Mon, Feb 21 2011, 8:15 am

I loooove roasted beets any time of year.

Plus, I like Pesasch food that isn't "Pesach food" (I.e., containing a zillion eggs and an intestine-blocking quantity of matzah meal).

nicole81

Mon, Feb 21 2011, 8:44 am

yummydd wrote:

This recipe has instructions for making a beet nest. I don't know if that helps or not. Sounds interesting, but I don't have such a vegetable peeler.