Roasted Beets and Beet Puree

Beets are a true power food: loaded with cancer-fighting beta-carotene, folic acid, potassium, fiber, and iron. Use these roasted beets in your favorite recipes; slice them up and toss over a salad, or blend them up into a silky puree to use as baby food, or to make beet pancakes, beet crackers, beet crepes, and more! Roasting them like this is not only super easy, but it intensifies their flavor and makes them taste even sweeter.

Roasted Beets and Beet Puree
1 bunch of small or medium beets, all the same size

1. Preheat oven to 375 degrees.
2. Wash beets and trim both ends.
3. Place beets in a large piece of foil. Create a foil envelope- fold the top of the foil down and the bottom up and pinch the sea together. Then fold in both sides and pinch to seal the beets inside the foil envelope.
4. Roast until tender when pierced with a fork, about an hour.
5. Remove from oven and allow to cool inside the packet for a while.
6. While wearing plastic gloves, or zipock bags on your hands to prevent staining, rub off the skin with paper towels. It should slide off easily.
7. Now your roasted beets are ready to be sliced, chopped, pureed, or eaten however you desire.

Roasted Beet Puree: To make a puree, put sliced roasted skinless beets inside a food processor with a tablespoon of water and process until smooth, adding more water by the tablespoon as needed to create a smooth puree.

* Use roasted or pureed beets within a week or freeze to use later.*

1 comment:

  1. Why waste plastic bags for this? Use latex gloves. Plastic bags kill 100,000 animals every year. :(



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