Organic Heirloom Beets Recipe
Make Organic Heirloom Beets Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Beets
Finish & Garnish
Method
Roasted Beets
- 1
Preheat and prepare beets
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup. Trim the beet greens to about 1/2 inch above the crown, leaving the root end intact to reduce bleeding during roasting. Peel the beets if you prefer (peeling after roasting is easier), otherwise scrub thoroughly under cold water with a vegetable brush to remove dirt.
- 2
Cut and dress
If beets are small, leave them whole; if medium or large, cut into 1-inch wedges or halves so pieces cook evenly. Place beets in a bowl, toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper, ensuring all surfaces are lightly coated.
- 3
Roast
Arrange the beets in a single layer on the prepared baking sheet, cut side down if cut. Roast in the preheated oven for 35–50 minutes, depending on size, until a small knife or skewer slides into the center with little resistance. Check at 30 minutes for smaller beets. Rotate the pan once halfway through for even browning.
- 4
Cool and (optional) peel
Remove from oven and let the beets cool for 10 minutes. If you did not peel before roasting, slip the skins off using a paper towel (they should rub off easily). Cut any whole roasted beets into bite-size wedges if needed.
Finish & Garnish
- 5
Assemble
Place the warm beet wedges on a serving plate or shallow bowl. Sprinkle 1/4 cup crumbled goat cheese or ricotta salata evenly over the beets (omit for vegan). Scatter 1/4 cup toasted chopped walnuts or pistachios and 2 tablespoons chopped flat-leaf parsley across the top.
- 6
Dress
Drizzle 1 tablespoon balsamic reduction (or 1 tablespoon aged balsamic) and 1 teaspoon fresh lemon juice over the beets and garnishes. If using, sprinkle 1 teaspoon fresh thyme leaves for an herbal note. Finish with a light pinch (about 1/4 teaspoon) of flaky sea salt to taste.
- 7
Serve
Serve warm or at room temperature as a side dish or salad. Leftovers keep covered in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.
