How Long To Roast Beets At 350 Food

HOW TO ROAST BEETS

Steps:

• Preheat the oven to 400 degrees. Scrub the beets and cut off the tops and the roots.
• (Save the beet greens to use in other recipes. I add beet greens to Borsch and they really add great flavor to the soup.)
• Wrap the beets in aluminum foil. I like to wrap the beets in a double layer of aluminum foil; it just gives an extra layer of protection from the heat while the beets steam and roast inside their aluminum coat.
• Place the wrapped beets on a rimmed baking sheet and bake in the preheated oven for 35-65 minutes, depending on the size of the beets.
• Beets aren't fussy vegetables. If you have something else in the oven, you can put the beets in there too. As long as the temperature is anywhere from 350-450, the beets will roast right along with whatever else you've got cooking, you just have to adjust the cooking time of the beets, depending on how hot the oven is. Keep checking the beets for doneness every 20 minutes or so. The beets should be tender enough to be pierced with a fork or a skewer.
• If the beets are starting to scorch but aren't tender yet, add a Tablespoon of water into the wrapped beet, rewrap it and continue baking.
• Peeling beets is really easy too. When the beets are cool enough to handle, use a paper towel and just peel off the skin. It slides right off.
• Store the roasted beets in the refrigerator for up to a week. If you're not going to use them right away, it's best to store them with the skin on and peel before using them in a recipe.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

BETTY CROCKER HOW TO COOK BEETS

Steps:

• [If you can, buy beets with the stems and greens still attached, as they come out of the ground.
• Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
• Cut off all but 2 inches of the green stems.
• Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
• Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
• Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
• Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
• Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
• To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
• NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
• But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
• One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

BOBBY FLAY'S ROASTED BEETS FOR RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Coat beets lightly with oil.
• Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
• Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.