Wednesday, September 29, 2010

Roasted Beets and Beet Soup

There is something about beets that make people love them. Luscious natural sweetness. But some stay away from them due to the strong earthy after-taste. Hardly find sweet with earthiness in a single ingredient all natural. You get them in beets.

A simple easy way to enjoy beets...roast them!

Great in salads, or as a side-dish

You know? Even I am afraid of excessive beets in a single serving due to the overwhelming sweet-earthy combination. Bits of Beets, a little goes a long way. Don't bid farewell yet.

Roasted Red and Golden Beets
Ingredients: Beets, skin-on, lightly rinsed; salt, olive oil

Directions: Pre-heat oven to 375F. Line the baking pan with tin foil, and drizzle some olive oil on tin foil. Place whole beets (skin-on) on the foil and gently roll them on the foil so that they get "dressed" in some olive oil. Sprinkle some sea salt on the beets. Wrap the beets within the foil, or cover them with another tin foil before sending them to the oven. Roast 375-400FF for about 40 mins (or less) till beets are cooked within.(Note: After removed from oven, and once slightly cooled, the skin of the beets comes off very easily).They are great in salad or as a side-dish.

Snack Tips!

- With skin-on, slice the beets really thin, using a mandolin or with your superb knife-skills
- Toss them with some olive oil, and spread them across a lined baking pan
- Roast them 400F till crispy.
- Pinch of salt over the crisp beets
- Who need Terra Chips?

First time I am roasting beets and it is a nice deviation, for I will usually make soup with them.
Friday Firsts /

In Mandarin, beet is known as 甜菜 - which literally means Sweet Vegetable. Beet has chock-full of vitamins and nutrients too. Other ways to enjoy them also include steaming them for about 15 minutes, or in soups. I made this Beet Root Soup earlier, adapted from Noobcook.

Ingredients include: Beet, tomatoes, cabbage shreds, onions; and then "dump-all-in-the-pot-kind-of-soup".

This soup goes toSouperSundays  (a blog event accepting soups, salads and sandwiches) at Kahakai Kitchen.

And there is some natural red coloring you can tap from beets, if in need.

After an extensive coverage in a single post here, let's bid beets farewell for a bit till my inspiration beat returns.

Do you like beets and how do you enjoy them?

I would like to have this archived post entered for November 2010.

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