Roasted Beets with Sour Cream - CopyKat Recipes (2024)

FAQs

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

Eat them raw, dressed with vinaigrette

Whether cooked or raw, beets are rich in natural sugars that come forward when paired with acidic ingredients like citrus fruits and vinegar, which can help balance out their earthy flavor. This combination of sweet and tangy flavors is both refreshing and satisfying.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding.

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Pre-heat oven to 400 degrees.

Get out a large rimmed baking sheet and line it with parchment paper. Rinse and scrub the beets under cool water, using a vegetable brush to get off any caked on dirt. Don't scrub the beets too hard, as you don't want to damage the skin. Rub each beet with a bit of coconut oil.

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing "pickles" the beets, helping them last longer in the fridge.

Beets are naturally sweet and earthy, making them a versatile vegetable to incorporate into your meals. By adding vinegar to the boiling process, you can elevate the flavors of beets and give them a delightful tangy kick.

As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Is the skin on beets good for you? ›

Most people do peel beets, because the skin is a bit unattractive and can be dirty even after a good scrub. But beet skins are rich in nutrients and perfectly fine to eat too.

Every part of the beet—from the stem to the bulb—is edible. If you're using the whole beet, be sure to wash it well before cooking to get rid of any fertilizers or dirt. You can peel the beet before cooking or eat it with the skin on. Beets have a distinctive, earthy flavor.