I’m kinda embarrassed to admit this, but one of the main reasons I’ve avoided roasting beets is because they seem so messy! Dyed hands. Dyed cutting board. Not appealing.
I am so dumb!
There was nothing remotely difficult about this. The clean up was just as easy as the prep. Take my word for it. Ok? Cool.
Roasted root veggies du jour: butternut squash, beet, sweet potato, celeriac (?)
Pre-heat oven to 400.
Chop veggies.
Coat in olive oil and fresh herbs (I used rosemary, thyme, & sage <— from my garden!), plus salt & pepper.
Bake in oven for 40+ minutes (variations in cooking time depend on how small you cut your vegetables and how crispy you like them roasted).
Flip and toss them about half way through.
Broil for the last 2 minutes for extra bronzing.
OMG that’s giving me flashbacks of the time my husband exploded a beet on his white chef’s jacket and it was up to me to clean it! Oxyclean to the rescue! P.S. Those veggies look great!
I’ve only cooked my own beets once, I just boiled them since that’s all i knew what to do at the time (college). The water was purple! haha
your garden !! 🙂
So it looks to me like you’ve left the skins on the sweet potatoes. I’ve seen other people do that, but I can’t figure it out – I thought they were too tough too eat. Do you actually eat them or just pull them off in your dish before eating?
So funny that I just read this post. I love raw beats (grated especially) but I avoid them because of the dyed hands and cutting boards! Maybe yellow beets are the answer…just not as common 🙂
I wear rubber kitchen gloves whenever I handle beets. Not exactly sexy, but at least it avoids stained hands!
When I first saw the main photo, I thought you had majorly cut your finger and was going to tell you to APPLY PRESSURE!! Hahahah!
I love beets more than I can say. It’s a big tradition in the Pennsylvanian Dutch area that I’m in to make pickled eggs & beets.. not so much a fan of that.. eggs + vinegar = rubber.
I love roasted beets!!! I also wear gloves when I prepare then to avoid the stained fingers.
I almost freaked out for a minute thinking that was blood or something. Glad you didn’t chop off your hand today.
I thought it was blood for a hot sec too!! then, was relieved it was a beet post!! I’m the same way — the dyed hands (and inevitably clothes too) keep me away from the beets…but that looks so delicious i may just have to give them another try!!
I looove beets! I’ve only boiled them in a pan on the BBQ before. Do you leave the skins on when your roast them?
i’m going to sound like a psycho but roasted beets in coconut oil taste like nature’s candy to me. i always chop them on a plastic cutting board instead of my wood one because they are so frigging messy. my hands look bloody for a day :/ because i’m never fast enough rinsing them off. /lifefail
Oh! I love roasted beets. And – I avoided making them for ages because I hated the mess too! The colour of them is so beautiful, though. I use beet juice for paintings and staining sometimes 🙂
okay. i am convinced. i LOVE beets and beet juice but haven’t made them/it at home because it seems like too much work. but if you say it’s not.. i believe you!
also, just bought your ebook! yay!
it was SO easy and not remotely messy. promise.
ps thanks for buying the book!!
not crazy at all, that sh!ts awesome.
yup. i left the skin on and i ate the roasted skin too.
i eat almost all skins…potatoes, sweet or regular, beets, and many kinds of squash, too.
I loooveeee lovelove celeriac! Best summer salad ever- use mandoline and shave raw celeriac, fennel, and celery, add grapefruit segment, sliced almonds and raisins plus a peppery red wine vinegrette with agave….
Congrats on the awesome e-book!
Ps
Nail polish remover will help get stain from beets of fingers
Mmm! Love me some roasted beets! I just wish they didn’t take so long to cook…I’m such an instant gratification kind of gal. Guess that’s why I’ve been popping them in my homemade juices lately…good flavor and oh so pretty! 😉
How did the celeriac taste?
i liked it. its hard to describe the flavor. its potato-y but with a bitterish edge.