Both the beet greens and the root are favorite vegetables, making beets about the most edible of all vegetables. You can roast beets in the convection oven in less time than it takes to boil them, and you save a whole lot of mess, too!
Recipe information
Yield
makes 4 to 6 servings
Ingredients
1 bunch fresh beets (4 to 6)
Vegetable oil or olive oil
1 to 2 tablespoons butter
Preparation
Step 1
Preheat the oven to convection roast at 400°F.
Step 2
Trim off the beet greens, leaving 2 inches of the stems on the beets. Scrub the beets well and dry with paper towels. Rub them with oil and place them on a shallow baking pan.
Step 3
Roast for 30 minutes, until a toothpick inserted into the beets slides in easily. Remove from the oven and cool.
Step 4
Slip off the skins and slice the beets into a shallow casserole. Top with dots of butter and reheat for 5 to 10 minutes before serving.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
