So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works. That said, over the years I can’t count the number of people who have tried to get me to roast beets instead of boiling them. They’ve insisted that roasted beets just taste better than boiled. I have roasted beets. Quite frankly, I haven’t been able to tell that big of a difference from boiled. Until now.
The Trick to Great-Tasting Beets
Now I get it. These beets are great! The long roasting caramelizes the sugars in the beets, adding all sorts of awesome flavor.
The trick?
I forgot to set the timer and by the time I took these beets out of the oven, they had roasted a full hour and 45 minutes. There was so much caramelization the peels were like candy. They were a little harder to peel, but wow, so worth it.
The orange zest and balsamic glaze? Double wow. Like orange-y beet-y balsamic-y fireworks in your mouth. These beets are addictive. Pace yourself.
Storing Roasted Beets
Store these roasted beets with their glaze in the refrigerator for up to 5 days. Eat them cold or room temperature.
What Else To Serve With Roasted Beets
Want to make it a meal or serve these beets as a side dish? You could make an easy light lunch just by adding some mixed greens and poached chicken to your bowl. As a side dish, these beets pair beautifully with roast chicken or pork chops. Enjoy!
More Ways to Enjoy Beets
Borscht Beet Hummus Arugula Salad with Beets and Goat Cheese Red Flannel Hash Moroccan Grated Carrot and Beet Salad
Garnish with a little orange zest to serve. Hate ’em or Love ’em Beets? from White on Rice Couple
