Technique: Roasting Beets

Roasted golden beets

I use the great Julia Child’s method for roasting beets. She used balsamic vinegar for red beets, I use white wine vinegar for golden beets and red wine vinegar for Chioggia beets. Find a baking dish that just fits the beets to ensure that they steam each other and cook evenly.

1-2 lbs. beets of similar size
1 T. balsamic, white wine or red wine vinegar
1 T. olive oil
½ t. kosher salt
1-2 sprigs of thyme, if desired

Remove beet greens at their base, don’t cut into the beet. Scrub beets to remove grit, rinse and pat dry. Add to a small baking dish and drizzle with vinegar and oil, sprinkle with salt and toss to combine. Add thyme, if using. Cover tightly with two layers of tin foil and bake at 450° for 45-75 minutes. Shake the pan every 25 minutes or and listen for the beets to soften. They should stop clanging around and feel soft against the sides.

Remove from oven and let stand 10-20 minutes. The beets should be tender and easily pierced with a fork. When cool enough to handle, peel beets. Use a towel, paper towel or gloved hand to remove peel. Slide your thumb over the stem and slip the skin off. Pull on the tail to remove the tough tap root. Be sure the beets are very clean, set them aside on a clean towel or paper towel as you work.

Beets are easier to peel warm, but may be refrigerated for future use. Strain liquid and store with beets. If using a mix of colors, this will create a ‘sunburst’ effect on the golden beets.