Roasting Beets

Roasting Beets


Hi, I’m Wanda Collins from Eat Smart New York. Have you ever wondered what to do with beets? When picking them in the grocery store, make
sure you get nice firm beets with good greens on the end that are firm and not holey. And then, you take them home and we’ll show
you how to cook them. Now that we’ve got our beets home, it’s time
to think about how to prepare them. Once you get your beets make sure you wash
them off really well to get all the dirt off them. You cut it this far away from the ends so
that it doesn’t bleed off into your dishes when you cook them. The next thing you do is put it on a piece
of aluminum foil, pull the aluminum foil up, wrap it up, make sure all the roots and the
beet stems are enclosed inside the aluminum foil. Place it on a tray and pop it in an oven for
an hour at 400 degrees Fahrenheit. We’re back again with our beets. They’ve come out of the oven, and as you can
tell some of the liquid juices came out of the beets. But they’re super easy to peel now and they’re
much sweeter than if you boiled them. So all you have to do is cut off the end where
the stem is. Cut off the end where the root is. You just have to pull the peel off. Now, all you have to do is cut them into cubes,
and place them in a bowl, throw a little salt and pepper on them and your beets are ready
to eat! And next time you want to have beets, remember
roasting them in the oven is a SNAP!

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