ROASTED BEETS
Click HERE to view Chef Chaza preparing Roasted Beets on YouTube
Ingredients for Roasted Beets:
3 x Red Beets
3 x Yellow/Golden Beets
2 x Sprigs of Rosemary
6 to 7 x Cloves of Garlic
1/4 Cup – Olive Oil
Time to prepare: 45 – 55 Minutes (10 Minutes prep)
This is the basic roasting Beet way it’s so versatile. Make roasted Beet hummus, make it into a yummy salad, or just eat it with Lemon Juice, or even enjoy directly out of the fridge.
No matter what you want to do with it you want to save those drippings! Roasting Beets is an opportunity to make a delicious dressing to eat with the Beets. Use whole cloves of unpeeled Garlic; once roasted, squish Garlic paste out for delicious roasted Garlic paste perfect to make a salad dressing (see recipe for Roasted Beet Salad)! All the drippings that will come-out of this pouch with the roasted Garlic will make the most delicious and aromatic and fresh dressing for either the Beets by themselves, or a Beet salad (or Beet anything!).
To prepare: Separate beets by their colors, so they don’t steep into each other and change that yummy color. Using two big nice pieces of tinfoil, and make two pouches with three Beets each (separated by color). Into each pouch add a generous pinch of Salt and Black Pepper, a sprig of Rosemary and 3 to 4 Garlic Cloves, along with a generous drizzle of Olive Oil. Close the pouches.
Put pouches into a pre-heated oven four-hundred degrees for between 35 to 45 minutes, so check after 35 minutes. They’re done when they’re soft with a nice bite in the middle.
Be careful opening pouches and avoid burning hot steam! Remember to collect all the juices, oils and Garlic paste to use for a fantastic dressing!
Click HERE to view Chef Chaza preparing Roasted Beets on YouTube