The first time I saw a beet, it was not in a gorgeous Roasted Beet Salad. It was, instead, soaked in water and being lifted from a can into my best friend’s mouth. “What is that???” I asked, cringing as she licked drops of beet water from her fingers.
“Beets,” said Tory, between chomps. “And they’re delicious.”
Because I was more curious than disgusted, I tried a bite and then promptly told that beet I didn’t want to see his face and he better disappear. It took me a while, but eventually I wised up and learned that beets are actually really freaking delicious roasted in the oven with the right spices. Like they are in this Roasted Beet Salad…
Wait a minute, did you say Roasted BEET Salad? I clicked on this recipe because I thought those were 🍑.
And I thought getting a second pup who will someday weigh over 100 lbs was going to be easy, but sometimes life surprises us.
Here’s another surprise – these superfood beauties actually contain a bit of nearly every single vitamin and mineral your body needs. How amazing is THAT? Beets have also been shown in studies to reduce blood pressure, improve energy levels, and reduce inflammation in the body.
In other words, they make your insides super f’ing foxy.
What’s more? They are loaded with gut healthy fiber and folate, both of which are instrumental in supporting healthy gut bacteria. And if you don’t already know how important a healthy gut is to overall health & well being, click here.
What’s the best way to reheat roasted beets?
If you’re in a pinch, pop them in the microwave for 45 seconds. If you have the time, place them on a baking sheet in the oven at 375F for 10-15 minutes.
What’s the difference between red and golden beets?
Golden beets are a little milder in flavor and less “earthy.” I love red beets and cook them as well, but I think golden beets go really well with the spices I’ve outlined below. I also prefer peeling golden beets because I don’t like looking as though I’ve just murdered someone.
Wait, do I have to peel the beets before roasting them?
For this recipe, which I highly recommend because it’s delicious, yes. But if you burned your taste buds on some really hot soup yesterday and can’t taste anything anyway, go ahead and steam them and then you don’t have to peel them first.
(Jokes aside, here is a recipe for steamed beets, if you want to go that route. I haven’t tried it myself, but NYT usually puts out good recipes.)
Just know that those beets ain’t got that boom like mine do…
How long will roasted beets keep in the refrigerator?
5 days is my max on cooked veggies, but I’ve seen some sites say up to 7 is fine.
Can I freeze roasted beets?
I ate beets that were more than 5 days old…
[If you’ve never seen that 2 minute clip from Portlandia, please watch it now.]
Roasted Golden Beet Salad
- 6 golden beets (about 2 pounds)
- 1/4 cup coconut oil
- 2 tablespoons molasses
- 2 tablespoons maple syrup
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon allspice
- 3/4 teaspoon SEA salt (or 1/3 teaspoon table salt, add more if needed later)
- 1/4 teaspoon orange zest
- Juice from ½ medium orange
- 1 bag fresh arugula
- 4 oz goat cheese
- 1 recipe Gingersnap Pecans
- dried cranberries for sprinkling
- balsamic vinegar & extra virgin olive oil to taste
- Rinse beets. Remove tops. Chop and freeze for later use in stews, soups, or smoothies because we don't waste food in this house! (And because they're mildly flavored + really good for you.)
- Peel beets with potato peeler. This is my favorite tool for peeling vegetables. Just be careful - it’s super sharp!
- Chop beets in half, then chop halves into quarters (You now have a beet that's been sliced into 8 pieces). Place beets in 9 x 13 baking dish.
- Place oil, molasses, maple syrup, spices and salt into saucepan. Heat on medium until salt has dissolved. Remove from heat. Stir in grated orange zest & juice. Pour over beets and toss to cover beets fully.
- Cover pan with aluminum foil & bake at 425F for 45 minutes.
- Next, crank up the heat to 450F. Remove foil & bake another 10-15 minutes, stirring every 5 minutes after removing foil. The beets are done when they've soaked up most of the sauce and beets are tender and slightly browned. Salt to taste.
- Let beets cool 10 minutes. Serve over a bed of fresh arugula and top with dried cranberries, goat cheese, and my delicious Gingersnap Pecans. Add olive oil, balsamic vinegar, and cracked black pepper to taste.
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