Beetroot is particularly tasty when you prepare it in the oven. We present a method how you can easily cook beets in the oven.
You can not only boil, roast or eat beetroot raw, you can also cook it in the oven. This cooking method softens the tuber’s earthy flavor and brings out its natural sweetness. Beetroot should also convince those who were previously skeptical about its intense aroma.
Beetroot is not only a versatile vegetable, but also a source of valuable micronutrients such as phytochemicals, iron, vitamin C and B vitamins. Just 200 grams cover around 50 percent of your daily folic acid requirement.
You can get the healthy tuber either fresh from the field or from storage almost all year round. The main harvest season lasts from October to March. Fresh beetroot can therefore provide you with important nutrients, especially in the winter months. If possible, make sure that you buy organic beetroot. In this way you support agriculture that does not use chemical-synthetic pesticides and thus protects the soil and the environment.
We’ll show you a way to cook beets into a delicious dish in the oven. This oven-roasted vegetable tastes great as a side dish or as part of delicious and nutritious Buddha bowls.
Cooking beetroot in the oven: As an aromatic oven vegetable
Idea: If you end up wanting to make a soup, puree or spread from the beetroot, you can save time and energy by first cutting the beetroot into very small pieces and then cooking them in the oven.
Ingredients:
500 g small beetroot
3 cloves garlic
2 tablespoons olive or frying oil
2 tbsp white wine vinegar
1 tablespoon molasses or other liquid sweetener
Salt and pepper to taste
3 sprigs of rosemary
Directions:
Wash and scrub the beets thoroughly and cut off the core. Then halve the tubers. You don’t have to peel them. Peel the garlic and press the cloves with the flat side of a knife until they pop open slightly.
Place the beets and garlic in a casserole dish. Mix the oil with the vinegar, liquid sweetener, salt and pepper. Pour the marinade over the vegetables and mix well. Place the rosemary sprigs on the beets.
Roast the beets in the oven at 200°C (top/bottom heat) for about 40 to 60 minutes until the tubers are soft. Turn the vegetables every 20 minutes.
Here’s how to use oven-cooked beets
You can process beetroot from the oven in many ways:
You can also cut the beetroot into thin slices and use them to cover a tarte flambée.
Instead of raw beetroot, you can also use oven-cooked tubers for a beetroot carpaccio.
If you fancy a special cake, you can use the beetroot in a chocolate cake. You won’t be able to taste the tuber, but it ensures that the cake is nice and moist.
The spiced beetroot tastes good in Buddha bowls, a millet bowl, in salads, for example a pearl barley salad, or together with a dip.
