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ROASTED BEETS

ROASTED BEETS

The humble beet is one of my favourites. I grew eating the pickeles ones and had no idea that you could get fresh ones. I know it sounds crazy, but it's true. When I was just starting to get into cooking and food, I saw some in a market and had to ask what they were. The woman "beets!" and I was amazed. They're not in a jar?

Well, I had to buy them. I took them home and cooked them up. It was love at first bite. They are nothing like they are in the jar...obviously, they're not pickeled, but it was much more than that. They were juicy and delicious. Then, I roasted them...you must try these. It's like mother nature's candy!

Here's what you'll need

  • 6 big beets
  • 2 tbsp olive oil
  • 1 tsp cumin
  • salt and pepper to taste
  1. heat the cumin seeds in a dry pan until they're toasty and aromatic, then grind them up in a pestle and mortar

  2. cut the ends and tops off the beets

  3. drizzle with olive oil and season well

  4. wrap up in foil

  5. bake in a 350° oven for 1 hour or until they're cooked all the way through

  6. wait for them to cool enough to touch and peel

  7. cut into wedges

  8. drizzle with olive oil, cumin and salt and pepper

  9. back in the oven for 10 minutes or until they're caramelized

  10. they are ready to eat...make lots, because as soon as you have one or two in your mouth, you'll have a hard time stopping

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