06 February, 2012

Roasted Beets | The NY Times

It’s easy to love fresh beets, and not just for their nutritional advantages. Beets have an earthy, hard-to-define flavor like no other vegetable’s, one reason they so often appear on high-end restaurant menus. Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator.
Beets are available year-round, but the best time to buy them is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. In addition to the usual red variety, you may find beautiful golden beets, and pink-and-white striated Chioggia beets. Unless a red color is important to the dish, either type can be used interchangeably with red beets.
Often purchasers ask that the greens be chopped off. That’s a mistake -- the greens bring an additional set of nutrients to the plate, most notably beta-carotene, vitamin C, iron and calcium. Take your beets home from the farmer’s market with the greens intact. Roasting is the easiest way to cook beets, not least because the skins will slip right off. ~Martha Rose Shulman on NYTimes.com.
Roasted Beets ingredients

Notes: Roasted beets will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.

Preheat the oven to 425ºF.

Cut the greens away from the beets, leaving about 1/4-inch of stems. Save the greens to sauté or prepare using another method.

Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4-inch of water to the dish. Cover tightly.

Place in the oven and roast small beets (3-ozs or less) for 30 to 40 minutes, medium beets (4- to 6-ozs) for 40 to 45 minutes, and large beets (8-ozs or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife.

Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.

Approximate Nutritional Information: 1 roasted beet: 44 calories; Total fat: 0.2g; cholesterol 0mg; sodium 77mg; Total carbohydrates 10.0g; Dietary Fiber 2.0g; Sugars 8.0g; Protein 1.7 g. (Data provided by calorie-count.com)

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Beet and Endive Salad With Walnuts from The NY Times

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