In Season Now

Published on October 26th, 2011 | by Jeannie Moulton


Roasted Beetroot

It’s nearly that time of year when my grandmother begins pickling beets again…

Beets are something I grew up with, particularly my grandmother’s pickled beets. Pickled beets are OK, but since moving to England, I am coming around to roasted beets.

They have a nice, comforting and sweet taste and are easy to make.

How to roast a beet

It’s very simple, but just takes a little bit of time.

Preheat the oven to 400F.

Start by cutting most of the stalk off and washing the beet. You don’t have to peel it. The skin comes off very nicely after roasting.

In a roasting pan, toss the beets with a little bit of olive oil, salt and pepper. Roast for about 45 minutes until soft.
After they cool, the skin and stalk will peel away easily.

What to do with them

Beets go really well with bitter greens such as arugula. Add them to a salads or sandwichs. They can also be served with a little bit of olive oil as a side on their own.
Photo: Flickr Creative Commons by La Grande Farmers’ Market

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About the Author

I spent the last five years earning my PhD in Engineering. I enjoy all types of science and writing, so I am trying out a new career path in science publication and communication. Recently, I have moved to Oxford, England. As an environmentally-conscious person, Oxford is a great place to live...notably there is no car required. I love to talk about vegan cooking, plant-based diets and the benefits of such, so just ask if you are interested. I do ballet for fun and love kitties.

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