Beet

Best Way to Roast Beets

April  3, 2012
Author Notes

My belief in roasting is that the more surface area exposed to the high roasting heat, the more caramelized a food will become. So I peel and cut beets into wedges, toss with oil and seasonings and roast til almost done, then add orange juice concentrate and garlic, the 2 flavors i like best with beets. The OJ concentrate further caramelizes the outside of the beets! —LE BEC FIN

  • Makes variable number of servings
Ingredients
  • small to medium beets
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • minced or sliced garlic
  • frozen Orange Juice concentrate
In This Recipe
Directions
  1. Peel beets and cut into evenly sized wedges. Toss with evoo, s and p. Roast at 400 degrees F 10-20 minutes til about 5 minutes from being done.Remove pan from oven. Add to beets, combining thoroughly, minced or sliced garlic, and a few spoons of O.J.concentrate (enough to glaze the beets.) Return to oven til easily pierceable with skewer.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.