How To Roast Beetroot From Raw
The most common ways to cook fresh beetroot are to roast or boil it whole.
How to roast beetroot from raw. Check the beets every 20 minutes or so. Wait until the roasted beetroot goes soft although this might take some time. Another great way to clean the beetroot is to roast it in the oven with the skin on.
Cut each beetroot in half. Preheat oven to 200 c. Sprinkle with sea salt and thyme.
Place the beetroot red onions garlic sprigs of thyme and olive oil in a medium sized roasting tray making sure that the vegetables are well coated in olive. To roast whole beetroot wrap in foil and roast at 180 c 160 c fan forced for about 45 minutes depending on how large they are. This way the juice from the beetroot won t spread anywhere else in your kitchen.
Or chop coarsely toss in olive oil and fresh thyme leaves and roast at 200 c 180 c fan forced for about 30 minutes or until tender. Bring to the boil stirring until. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak.
Raw beets can also be peeled and grated into salads or juiced with other vegetables for a highly nutritious drink. Then place the beetroot in cold water and peel the beets in the bowl directly. Place the beets in a large roomy roasting pan and drizzle with the olive oil.
Wrap a clean unpeeled beetroot in foil and bake for about 45 minutes or until a skewer can easily be inserted into the flesh. If either of them are trimmed too much the colour will bleed out while cooking. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft but not shrunken.