Red Ace is the most common type of beet in the United States.
Beets were first used by ancient Romans and Greeks for medicinal purposes, but by the third century they were using them as food as well. The red beet as we know it today was introduced in the 17th century and became a popular dish. Beets get their distinctive coloring from the pigment betalain. Roasting beets is a simple process that will help bring out their natural sweetness.
Instructions
Roasting Beets
1. Make sure to choose beets that are just about the same size so they cook for an equal amount of time. Preheat oven to 400 degrees Fahrenheit. While the oven preheats, wash the beets and if the tops (stem and leaves) are still attached, cut them off. If left on, the steam and leaves will leach nutrients from the beets as they cook.
2. Wrap the beets in foil individually and put them on a baking sheet. Roast for about 45 minutes to one hour, until you can easily put a skewer through the beets.
3. Remove beets from the oven, open the tin foil and allow them to cool for ten minutes.
4. Remove the skin with layers of paper towel. Hold the beet in the paper towel in your hands and gently rub until the skin peels away from the beet.
Serving Beets
5. There are many different ways to serve roasted beets. The simplest way is to add salt and pepper to taste and serve warm. In many restaurants, beets are drizzled with a light vinaigrette and mixed with goat cheese crumbles and walnuts. To do this, first prepare your vinaigrette, or select your preferred store bought brand.
6. Slice the roasted beets into 1/4 inch slices and place them in a serving dish.
7. Drizzle the vinaigrette over the beets. Sprinkle the walnuts and goat cheese crumbles over the beets before serving.
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