Roasted beets are colorful and nutritious. They are an ideal ingredient for “quick starting” other recipes. Once you have roasted beets, you can add them to salads and rice bowls, serve them pickled as a side dish or puree them for soup.
Beets can be roasted with their skins on or off. If you roast with the skin on, once they are cooked and cool to the touch, you can easily rub the skin off with your fingertips. If I’m using large beets, then I usually peel and roast them sliced in disks. Roast the beets in a 400-degree oven for about thirty minutes or until tender.
2 beets, roasted and sliced
4 napa cabbage leaves, torn into bite size pieces
1 kohlrabi, raw and sliced
1 teaspoon balsamic vinegar
- Assemble the salad with roasted beets, cabbage and kohlrabi. Add a splash of balsamic vinegar.
- Serve and enjoy.