I brought beets
Wow! A lot of rather complicated methods for roasting the beets! Here's my 3 minute process:
-preheat oven to 350
-trim leafy tops down to about 1"
-give them a quick scrub (they're from our garden, and caked with dirt)
-pile them in the middle of a large sheet of foil
-drizzle them with olive oil (~1T), salt, and toss in a couple thyme or rosemary sprigs
-fold up the foil to make a little well-sealed packet
-place packet on baking sheet
-put them in the oven for 45m - 1hr (or longer if they are very big)
Once they are finished, I pull them out of the oven and unwrap them to let them cool a bit. Then I slice off the roots and tops and slip them out of their skins. Then they're ready to use for just about anything (but I usually just eat them sprinkled with salt and some feta or goat cheese).
Oh - and there's virtually no clean up with this method - just toss out the foil!
Boil beets in salted water, until soft and peal under running water.
Use an empty tomato paste can and remove booth lids.
Press through beets to get cylinders.
Thinly slice beets.
Create layers using the can:
Slice of beet, goat cheese, basil, then top with a beet slice, repeat again.
Place a thin layer of greens on the plate, place stack on top of greens. Place your finger on the top layer and slowly pull the can upwards.
Drizzle with a vinaigrette.
It will have a very colorful presentation.
You can use red and yellow beets for variation.
This can be made ahead of time.
I just roasted some beets the other day. I wash them, drizzle with some olive oil and wrapped all 4 in some foil (leaving some room for steaming). It took about an hour roasting them at 350.
I peeled after they cooled and made beet/ricotta ravioli! YUM!
You can also steam them as well. I dont season before I steam though...
I peel mine before roasting, cut into bite size chunks (I think they roast faster this way), and lay on top of a bed of fresh lemongrass, drizzle garlic olive oil and sea salt over them, and finally wrap tight in foil and place on grill (usually with a chicken I'm roasting). The lemongrass infuses them with a wonderful flavor while keeping them from getting burned from the high heat of the grill. This is my favorite way to make beets. (Toss the lemongrass after roasting.)
I've been roasting mine whole on the grill, unpeeled, unfoiled on the cooler section of the grill, usually while cooking something else on the hot side. I want to try wrapping with foil, with thyme inside as I recently heard from someone.
I like roasted beets as a side dish plain, or cold on all sorts of salads. My favorite simple salad is spinach, beet slices, pine nuts and goat cheese, and have been using Trader Joe's walnut pear viniagrette, or a raspberry viniagrette. I know I'm spelling viniagrette wrong, I'm too tired to look it up. I also enjoyed my beet, fennel and orange slaw that I put on another post.
I don't peel my beets before roasting and depending upon size, can take 30 to 60 minutes in an over of 350F to 400F.
I also wrap mine in tin foil to do the steaming thing. It's easy to peel them after roasting.
I love slicing them and doing a stack of beet, goat cheese napoleon kind of thing with honeyed walnuts/pecans.
re: buzz t
when roasting without peeling, just wash them and wrap them in foil. after roasting, the skin will slip right off. then you can use them in salads or as a side dish, seasoning as you wish. I like mine sliced in a potato, hard cooked egg, red onion, and green bean salad with a bit of oil, mayo, salt and pepper.
To roast: Peel and cut into chunks. Toss with a small amount of olive oil, salt, and pepper, and roast at 400F for about half an hour.
I actually prefer my beets steamed whole, then peeled under running water (the skins slip right off in your fingers) and served sliced, warm or room temperature, with vinaigrette. Each to his own -- I hope you enjoy yours! Looking forward to seeing other suggestions.