Have you ever had a happy kitchen accident? Well I did a few weeks ago, and I’m so glad I did.
We did our usual Saturday morning farmers market shopping and I picked up some gorgeous chioggia beets, you know the pretty striped ones; plus a multi colored bunch. After putting all the produce away I began to prepare the beets for roasting, I was also cooking something to take to an event that afternoon. I always try to put more than one thing in the oven at a time, as it saves time and energy.
Anyway, I pulled the other dish out and turned off the oven. I was going to just leave the beets in for about 15 more minutes in the latent heat and put them away before I left the house. That way I could come home to a side dish that was already done; throw in some batched cooked protein and dinner would be ready. Well… In the rush to get everyone out the door I forgot and left the beets in the oven.
When I came home 4 hours later, I opened the fridge to get the beets out and realized they were still in the oven! I pulled them out and they were all shriveled up. I popped one in my mouth and loved the crunchy on the outside chewy on the inside texture! We tried them in our big salad and we were all loving the beet croutons! Happy kitchen accident for the win!
So I figured 4 hours of inactive time was kinda unrealistic for a recipe for most busy people. While I do have a dehydrator and thought about that, I love the flavor that roasting imparts. So I sped up the process a bit and we still loved the results. I stored the little bit that was left over in my fridge after they had cooled and they lasted few days. It was so nice to be able to throw these on salads throughout the week. Let me know if you love them as much as we do!
- 4 Large Beets, washed, peeled and chopped into small squares
- Avocado oil or Olive oil for drizzling
- Sea Salt
- Preheat oven to 450 degrees Fahrenheit
- Wash, trim, and peel the beets
- Cut beets into small cubes (about half inch)
- Arrange on a rimmed baking sheet and lightly drizzle oil of choice on top of beets
- Sprinkle with sea salt, then mix to coat, making sure they are evenly spaced
- Place in preheated oven and cook for 30 Minutes
- At 30 minutes turn the beets over
- Turn off the oven
- Leave the beets in the oven for 1 hour, with the door shut
- After one hour
- Open the oven slightly and turn the oven to broil for 5 minutes, watching so that they don't burn
- Remove from the oven and let cool for 10 minutes, then serve
Note: If time is no issue for you, you could bake them at 450 for 30 min and then turn off the heat and leave the pan of beets in the oven for 2-4 hours then quickly broil to warm before serving