quick roasted beet slices
Roasting beets is quick, easy and delicious. This is my go-to recipe for cooking beets. Beets can be messy to prepare but if you follow the tips below, your clean up will be so easy. Beets are high in fiber, folate, manganese, potassium, iron and vitamin C. If you are prone to kidney stones, then it is recommended to avoid beets. I love adding these roasted beets to salads and the combo of goat cheese, beets and orange is amazing! Recipes courtesy of Fast, Fresh and Green by Susie Middleton. Enjoy!
Ingredients
4 or 5 small or 3 medium beets - trimmed, peeled and thinly sliced
1 tablespoon of olive oil
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon kosher salt
Creating the Magic!
Preheat the oven to 450F (230C). Line a large, heavy duty rimmed sheet pan with a piece of parchment paper.
Put the beet slices in a mixing bowl and toss thoroughly with the olive oil, thyme and salt. Arrange the slices, evenly spaced, on the sheet pan.
Roast until the beets are tender, shrunken, wrinkled and glistening - about 16 to 18 minutes. The smallest slices will be black around the edges. Let cool for a few minutes before serving or using in another recipe.
Tips
Use gloves when peeling and handling the beets so your hands don’t turn pink.
Place a sheet of parchment paper on your cutting board and then cut the beets on the parchment paper. This will ensure that your chopping board doesn’t turn pink.
Roasted Beet, orange and mache salad with goat cheese and toasted walnuts
Serves 4
Ingredients
1 recipe of quick roasted beet slices
2 tablespoons of orange juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon balsamic vinegar
1/2 teaspoon minced fresh garlic
kosher salt
1 tablespoon of extra virgin olive oil
3 cups mache (or butter lettuce)
1 naval orange (peeled, cut into quarters and then sliced)
2 oz firm fresh goat cheese
1/3 cup coarsely chopped toasted walnuts
Creating the Magic!
Combine the orange juice, lemon zest, thyme, vinegar, garlic and a pinch of salt in a bowl and stir well.
Transfer 2 teaspoons of the dressing to a small bowl. Add the olive oil and a pinch of salt to the 2 teaspoons of dressing and whisk. Combine the roasted beets with the remaining dressing. Toss the mache lettuce with the olive oil mixture.
Scoop about 1/4 of the mache lettuce onto a plate. Arrange 1/4 or the orange slices and 1/4 of the beet slices on the plate. Repeat with the three remaining plates. Sprinkle a little salt over each salad. Crumble the goat cheese evenly of all four salads and then do the same the with the walnuts. Serve and eat immediately.
Toasting the Walnuts
Preheat oven to 350F (180C). Spread the nuts on a tray and bake until golden brown. They will begin to smell fragrant when they are done (about 5 to 10 minutes). Keep an eye on them as they will be bitter if too dark. Cool on sheet. They will crisp as they cool.
