Beetroot

Article & Recipe: Roasted Beets, Now Stainless.

Then, to my surprise, I watched Sarah peel the raw beets, cut them into small cubes and drizzle them with oil.

Most roasted-beet recipes call for cooking the beets whole, then peeling and cubing them after they’re already cooked. It never occurred to me to do any of this before roasting.

Still, Sarah’s technique made perfect sense. The smaller beet pieces would roast much faster than the whole vegetables; they were tender about 50 minutes later, when the rest of the salad was prepped and ready for them.

These roasted beets were even sweeter than usual, having caramelized all over from the intense heat.

And, as a bonus, I noticed that the fuchsia juice from the raw beets didn’t stain Sarah’s fingers the way cooked beet juice does.