Over the winter, people told me how great roasted beets and goat cheese are.
I, back then, when I didn’t even know what “foodie” meant, had never eaten and had no idea how to make, roasted beets.
Now. I’m addicted.
I can definitely report that I’m not a professional roasted beet maker, as you can observe from the fact that the water burned out of the pan, below…but, it’s not that you need to be a professional. It’s pretty easy.
First, get some beets. Cut off the greens (but keep them.) Wash the beets, especially the part where the greens hooked to the beets. Lots of little rocks hide in there. Then, put them in a baking dish. Fill the dish with about 1 inch of water. Cover the dish.
Second, bake them for 45 minutes on 350. Check every so often to make sure there is still water in the pan. That is the part I forgot.
See? Evaporated beet juice gives a nice…and thankfully easy to clean…pinkish reddish tint to the bottom of the pan. After you stick a fork in one of the biggest beets and determine it is tender, take the pan out of the oven and let the beets cool.
Then, the skin will peel off very easily. And, it’s best to pinch just below the base of the stem connection and pinch off that part that traps rocks. Ask me how I know. I didn’t do that the first time and we chewed a bit of the garden as well.
This beet was not peeled or pinched, therefore the tiny rocks in the teeth, but I just wasn’t patient enough for them to cool. It’s a new weakness I’ve developed since learning how to make roasted beets.
I put them with some freshly made goat ricotta. And ate them all up. Unfortunately, I had to share.
My 7-year-old loves them! Just put the leftovers in the fridge to eat cold later. If there are any.
Health Warning: You will have pinkish pee and purplish poop the next day. I thought it was internal bleeding. It wasn’t. Just thought I’d save you from the stress of thinking you might die in the next couple days.
Anyhoooo…let me know what you do with roasted beets! Just comment below!
– The Goat Cheese Lady