Roasted Beets
also called roasted beets · roast beetroot · oven beets · beetroot salad · dressed beets · baked beets
- The Bowl Shop
- serves 6
- recipe says 1 hr 40 min
- Vegetables & Sides
Three ways to read this recipe
The table
| The first hour is not roasting. It is steaming, in a foil tent, and that is why the skins come off in your hands. | |||||
| 2 lb(900 g; tops trimmed to an inch, tails left on)beets | wash and cover with a splash of water | roast covered 400°F (200°C) 60 min | rub the skins off hot, under a towel | dress while still warm | stand 15 min, then fold in the herbs |
| 1/4 cup(60 mL)water | |||||
| 1 Tbs(15 mL)olive oil | |||||
| 2 Tbs(30 mL)red wine vinegar | |||||
| 1 tspkosher salt | |||||
| 2 Tbs(30 mL)extra-virgin olive oil | |||||
| 2 Tbs(chopped)dill | |||||
| 1 tsporange zest | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Before anything else
2wash and cover with a splash of water
5dress while still warm
goes in with what step 4 made
6stand 15 min, then fold in the herbs
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 15 min3 of 5 steps give no time
- Needs you
- none given
wash and cover with a splash of water
not timedfrom the start
roast covered 400°F (200°C) 60 min
1 hrwalk awayfrom the start
rub the skins off hot, under a towel
not timed1 hr in
dress while still warm
not timed1 hr in
stand 15 min, then fold in the herbs
15 minwalk away1 hr in
- you can walk away
- never timed
Goes with
See how it is written
>> title: Roasted Beets
>> category: Vegetables & Sides
>> tags: beets, roast, vinegar, dill, side, make-ahead
>> counters: The Bowl Shop
>> aka: roasted beets, roast beetroot, oven beets, beetroot salad, dressed beets, baked beets
>> pairs-with: green-goddess-dressing, tabbouleh
>> servings: 6
>> time: 1 hr 40 min
>> step: The first hour is not roasting. It is steaming, in a foil tent, and that is why the skins come off in your hands.
The first hour is not roasting.
>> step: wash and cover with a splash of water
Scrub @beets{2%lb}(900 g; tops trimmed to an inch, tails left on) and put them in a baking dish with @water{1/4%cup}(60 mL) and @olive oil{1%Tbs}(15 mL), then cover the dish tightly with foil.
>> step: roast covered 400°F (200°C) 60 min
Roast @&(~1)covered beets{} at 400°F (200°C) ~roast{60%min}, until a paring knife slides to the middle and comes out with no resistance at all.
>> step: rub the skins off hot, under a towel
Rub the skins off @&(~1)hot beets{} with a folded towel you do not mind staining, then cut them into wedges.
>> step: dress while still warm
Toss @&(~1)peeled beets{} while still warm with @red wine vinegar{2%Tbs}(30 mL), @kosher salt{1%tsp} and @extra-virgin olive oil{2%Tbs}(30 mL).
>> step: stand 15 min, then fold in the herbs
Let @&(~1)dressed beets{} ~stand{15%min}, then fold in @dill{2%Tbs}(chopped) and @orange zest{1%tsp}.