In the past I’ve had a bit of a love-hate relationship with beets. I never minded them growing up, but always had the kind out of the can. They were… okay at best. And then I discovered the beauty of freshly roasted beets. And my love-hate turned into love-love.
Beets are completely different when they are fresh roasted vs. from a can. They take on a nutty root vegetable flavor that’s quite delicious.
Roasted gorgonzola beets are delicious on their own as a side. Or mix them in with a spring mix, some candied nuts, and a nice French Vinaigrette, and you’ve got yourself an amazing salad.
At first I was intimidated by the idea of dealing with fresh beets. I couldn’t figure out how to peel the skin. But this trick will have you roasting and playing with beets on the reg.
How to Roast the Perfect Beet
Preheat the oven to 375°
Cut the greens and the tail off of the beets.
Then take a piece of foil, and place the beet in the center.
Sprinkle with salt and drizzle with olive oil.
Wrap the foil around the beet (only one per piece of foil).
Put all your wrapped beets on a cookie sheet, or in my case here I happened to have a pizza stone on the rack so just put them on that.
Cook for 50 minutes. Before you take them all out of the oven though, open one up and make sure a fork goes in easily.
When they’re done cooking, take them out of the oven, remove the foil, and let them sit until they’re cool enough to handle. I always try to peel them too soon and end up burning my hands.
Now you can just sluff the skin off. Either peel the skin, which will take a little longer…
Or take a paper towel and rub the skin off with it.
Now you have perfectly roasted beets!
How to Make Roasted Gorgonzola Beets
The rest is easy peasy. Slice the beets and lay them in in a baking dish. I like using golden beets as well to get that pretty variance in color. Sprinkle crumbled gorgonzola on top of the layered beets.
Step 7 – Optional
Here’s where options come in. You can either call this good and serve as is. Or you can throw the dish back in the oven to melt the cheese a bit and bring out the gorgonzola flavor.
Final Bonus Thought
This salad is how I first fell in love with beets. Go back to step 6 and put them on a bed of greens instead of back in the baking dish. Add candied nuts of your choice for a whole other level of flavor.
See, not so scary right? How do you beet?