Roasting beets in the oven brings out their sweet flavor. The beets also peel easier once heated thoroughly. Since beets require a longer roasting time then fish, you must prepare the fish and the beets separately. Keeping the beets warm while you prepare the fish ensures that they remain succulent and flavorful. Once the fish and beets finish roasting, serve the beets as a side dish to complement the fish.
Instructions
1. Heat the oven to 375 degrees Fahrenheit.
2. Brush a large sheet of aluminum foil with olive oil, using a pastry brush.
3. Cut the green tops off the beets with a knife. Rinse the beets under cool running water and scrub them with a vegetable scrub brush.
4. Fold the foil around the beets to create a pouch. Crimp the sides of the pouch closed.
5. Check on the beets after 25 minutes by poking them with a fork. Roast them until they are tender. The time it takes for the beets to roast will depend on the size. If the fork penetrates the beets with ease, then they are tender enough to remove. Larger beets may take up to an hour to roast.
6. Remove the roasted beets from the oven. Let the beets cool down until you can handle them. Slip the peels off the beets with a paring knife or rub on them with your fingers.
7. Brush a baking pan large enough to hold the fish with olive oil. Place your preferred fish fillets in the baking pan.
8. Place the beets into a small saucepan. Add 1 tbsp. of butter and place them over low heat to simmer while you roast the fish.
9. Bake the fish fillets for 20 minutes or until they flake easily with a fork.
10. Remove the roasted fish from the oven. Serve the beets next to the fish. Season the dish with salt and pepper if you prefer.
Tags: beets with, them with, fish beets, fish fillets, from oven, prepare fish, Remove roasted