Beet root is an excellent vegetable that has a number of healthy and essential nutrients. Roasting beets increase their flavor and it also brings out its basic sweetness. Roasting beet also makes their peels very easy to peel off peeling an outsized jersey. Roasted beets are especially tasty while added in beet salads. The beet root is a plant that belongs to the Chenopodiaceae family which is currently included in Amaranthaceae family. It is well known for its abundant cultivated varieties. The most famous is the purple beet root vegetable known as the beet root or garden beet.
Beet root is also known as table beet or red beet. It is casually called as beet. Beet root is one of the several cultivated assortments of beets and debatably the most commonly found variety in Central America, North America and England. Generally, deep-red roots of the beet roots are consumed after boiling. It is either eaten as a chill salad or plainly as a cooked vegetable after adding vinegar and oil. It is eaten shredded and raw, either combined or alone with any another salad vegetable. A huge amount of the commercial manufacture is processed into sterilized and boiled beets and also into pickles. The beet soup called the borscht is a well-liked dish in Eastern Europe. Yellow-colored beet roots are only grown on small quantities for edible purposes. The leafy, green portion of the beet can also be eaten. Beets are most commonly eaten steamed or boiled in either case it has a consistency and taste identical to spinach.
Beet root is a great source of nutrients and powerful antioxidants, encompassing sodium, magnesium, vitamin C, potassium and betaine. Betaine is vital for cardiovascular health. Betanin that is got from the beet root is used as red food colorants industrially. Research by Exeter University, discovered that cyclists who had a ½ liter of beet root juice many hours before starting cycling were able to roll up to a 20% extended period than those who drank some other juice.
Complexity level: Moderate.
Ingredients
- Fresh beet roots of any number
- A big sheet of aluminum foil
- Any oil
- Cheese, nuts or fresh herbs to garnish on top if you wish.
- Knife, if needed.
- Gloves to protect hands
Time taken: 25 minutes to an hour depending on the beets.
Procedure
1. Begin with beet roots that are hard and heavy in their size. Cut off the greens, if the beets are with their greens.
2. Wash the roots and keep them for another recipe.
3. Wash any dirt or remains from the beets away.
4. Some beets have to be scrubbed well to remove the dirt.
5. Place beets on a large sheet of aluminum foil
6. Preheat the oven to 375°F.
7. Shower the beets with a little bit of oil prior to roasting. You can use any oil like olive oil, canola oil or grape seed oil. Add salt to the beets, if desired. If preparing roasted beets salad, you can use a lot of oil as you wish. After roasting, you can use the beet-infused oil in the dressing.
8. In order to roast the beets evenly, fold up the foil over them and close the sides tightly. Roast the beets until it is nice and tender. Depending on the size and freshness of the beets, number of the beets, other things kept on the oven, the cooking time of the beets is calculated. If the beets are smaller, begin to check them for softness at about 25 minutes. Big-sized old beets can consume up to an hour.
9. Now take off the beets from oven after it has become tender. Let it sit until it is cool enough. Take off their peels, once the beets are cooled enough. If desired, you can use a paring knife, but you will be surprised at noticing the peels come off effortless with just a stroke of your fingers.
10. You can serve the roasted and peeled beets as it is with a little sprinkle of salt and olive oil. Otherwise, cut and make use of them in salads. These roasted beets are especially yummy intensely flavored when paired with rich cheeses like goat and feta cheese, fresh herbs like parsley or dill and also with roasted nuts like hazelnuts or walnuts.
