Roasting beets at high temperatures locks in the flavour and brings the sugars to the surface. Roasted beets make a nice side dish, but once the beets cool to room temperature, toss the smaller pieces into a salad. They are delicious either way.
ROASTED BEETS
small beets, 2 per personsalt* and pepper, to taste
1-2 Tbsp olive oil
• Let beets warm up to room temperature first. [Refrigerated beets will steam and not roast.]
• Preheat the oven to 450F and turn on the fan.
• Peel the beets and chop them into 1/2-inch thick disks.
• Place in a mixing bowl and season with salt and pepper.
• Add 1-2 Tbsp olive oil to the bowl and toss.
• Line a heavy baking pan with parchment paper.
• Spray the parchment with cooking spray.
• Arrange the beets on the prepared pan, placing the larger disks close to the edge of the pan and the smaller ones in the middle. [It will be hotter near the edge of the pan.]
• Place the pan of beets in the preheated oven and roast for approximately 15 to 20 minutes.
• When beets are done and nicely crystallized, remove pan from the oven.
• Try to slide the beets with a spatula. If a beet is stuck to the pan, scrape it off immediately, do not let them cool stuck to the pan.
* It has become very fashionable to sprinkle sea salt over food, because it’s “natural”, but then so is poison. And like sheep, people follow the trend.
WORDS OF CAUTION ABOUT SEA SALT:
“With sea salt, we're not giving them sodium; we are giving them minerals, necessary minerals. Table salt is very dangerous. It's high in sodium.” Breakthrough: Eight Steps to Wellness
And sea salt is not sodium? Come now, sea salt is 75% sodium chloride! Salt is an example of a dissolved contaminant in water. This is basic science. However it’s not the sodium content that is dangerous in sea salt! It’s all the mercury, the various heavy metals that are dumped into our oceans with alarming rate. And let me tell you, NOBODY tests or regulates what they sell you in the store if they tell you otherwise they are lying.
