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Fresh Fridays: Roasted Beets Recipe

October 23, 2009

RoastedBeets

(photo by Avocado Central)

Roasting: This particular technique is the first cooking method adopted by humans. At the beginning, roasting was just meat placed on the end of a stick and held over a fire. Over time we evolved our technique and roasted meat on a spit over open flames, turning it continuously so the juices would naturally baste the meat, keeping it moist and flavorful. Nowadays, roasting is done in the oven as a quick and easy way to get a meal on the table.

There is no limit to roasting. Vegetables, fish, meat, chicken, other fowl, and even tofu, are all perfectly wonderful when roasted. But why is it that some people shy away from attempting this simple cooking procedure? Is it because they think that if it tastes this good, it must be hard to do? On the contrary! Take a look at this easy and delicious recipe and turn your oven on. Before you know it your home will be perfumed with the satisfying smell of a healthy, roasted Mediterranean meal.

Roasted Beets

*serves 4*

Beets are a bright and earthy addition to salads and sides. Try them hot or at room temperature.

Ingredients:

  • 2 pounds beets, about 4 medium
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon thyme, dried
  • 1/4 teaspoon red or black pepper (optional)
  • Juice of 1 lemon

Preparation:

  1. Preheat the oven to 350º F.
  2. Trim the tops and roots from the beets (reserve the greens to sautee like spinach, if you like). Wash the beets very well.
  3. Cut them into 3/4 inch pieces and toss them with olive oil, salt, thyme, pepper (if using) and lemon juice.
  4. Put them in a roasting pan and cook, uncovered, for about 45 minutes or until they are tender enough for a knife to slide in easily.


Recipe by the Mediterranean Foods Alliance, adapted for Gaea


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