What we have here was an experiment. Well, half of it is at least. I’ve never really had an opportunity to appreciate the beet. You’ll sometimes find it pickled and sliced into salads. When that happens, I’ll pick around them. I heard it was good as well as good for you so I thought I’d give it a shot. We saw a bundle while cruising the Farmer’s Market and I felt like this was as good a time as any to give ‘em a shot. SEE ALSO : Pati Labelle Potato Sweet Pie Recipe
I had to do some reading online about roasting and peeling. When all was said and done, I peeled it like I would a potato and roasted it the same. I had some sweet potatoes that looked like they were ready to join the dark side, so I cut them all up together and went roasting crazy!
As I said, I peeled them like a potato and cut them into about 1 inch cubes. I did the same for the sweet potatoes. I gave them a toss in some olive oil, kosher salt, cracked black pepper and some crushed red pepper flakes for heat. My husband jokes that my “signature ingredient” is red pepper, he’s probably right. SEE ALSO : Potato Mousakka Recipe
I put them in a glass dish for 20 minutes on 425F at which point I give them a little shake and flip, then another 20 minutes and their done. This is the method I used for my roasted baby gold potatoes as well. Put them in, let them do their thing, then at 20 minutes shake them up a bit, then another 20 and their done. The key is leaving them be. Let them crisp and get that nice brown layer. Forty minutes works every time.
Well, as it turns out, beets kind of taste like dirt. Not my favorite. Not bad, just not, “Mmm, seconds please!” I’m glad I made them. It was an experience. I can appreciate them. I love the color and how they look against the sweet potatoes. Oh yeah, the sweet potatoes, the bomb. Delicious, every time. The peeling process was no biggy, the bleeding color wasn’t an issue (as I had read it could be) and the flavor, although not my favorite, not bad.