Roast Beets for Sweetness

Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does

Recipe by Cyndi RossAugust 1997from emerge # 10

As acook , I am inspired by colors , so I findbeetsparticularly exciting to work with . My favorite way to cook beets is to roast them , which gives a sweeter , richer , and deeperflavorthan boiling does . Another vantage is that they do n’t bleed as much , especially if they ’re roasted whole . Incidentally , to get beet stain off your hands , wet them , rub them with coarse salinity , then launder with liquid ecstasy .

con more : Pretty Pickled Beets

To roast beets , I call off them under inhuman water , rub them with vegetable fossil oil , and pitter-patter them with a little kosher table salt . I roast them on a baking sheet at 350˚F. Small to sensitive beets take 30 to 60 second . You may want to cut large beets in half to abbreviate the baking time . When the Beta vulgaris can be pierced easily with a fork , they ’re done . Once the beets are nerveless , the cutis luxate off easily .

I have no problem finding ways to apply remnant , cook beets . In mybeet French dressing , puréed fake beets take the place of some of the oil , so this dressing has more nutrients and less fat than traditional vinaigrettes . The vivacious color really curry up garden salad , alimentary paste salads , and Pisces . One of my favorite salad is a mixture of greens topped with cubes of roasted beet , slices of tart greenish Malus pumila , and pats of goat cheese , all mizzle with sweet - sourish Beta vulgaris vinaigrette .

beetroot greens and cubes of roast beets , sautéed with olive oil colour and garlic , form the infrastructure of a quick and tastysauce for pasta . Sometimes I go all out and make common beet pasta , using 3 cupful of flour , 2 eggs , 1 tsp . of table salt , and 1⁄2 cup beet purée or grated raw beet , plus just enough water to make a flexible dough . This makes 11⁄2 lb . of red-hot pink alimentary paste . Talk about color !

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