Baked beets
Se anche tu sei abituata/o a mangiare le barbabietole precotte in insalata, questa ricetta veloce per la barbabietola al forno ti piacerà molto. Grazie al colore vivo della barbabietola rosse, si presta molto bene come ricetta per un contorno di verdure sfizioso.
If this recipe tickles your fancy, you might also be interested in trying some of my other recipes with baked vegetables, such as: Vegan potato casserole or my crispy baked potatoes.
Why you'll love this smoked tofu recipe
Here are just a few reasons why I think you might like this raw baked beet recipe!
- A NEW BEET - Personally, I have always been used to buying and eating the already cooked beet that you buy at the supermarket. When I buy whole raw beets instead, I use them in salads or pressed juices. For me, baked beet was therefore a great novelty that surprised me in a positive way.
- IT'S VERY, VERY SIMPLE - All you have to do is peel your beet, season it and put it in the oven ! Easy isn't it?
- IT'S AN ORIGINAL SIDE DISH - Do you want to impress your guests? You will surely succeed with this baked beet that has a distinctive color and unique flavor.
Here are all the ingredients you'll need
As you may have guessed, the ingredients to prepare your baked red beet is very simple. Here they are:
- Large whole raw beet (or 2-3 smaller)
- Fresh parsley
- Olive oil
- Garlic powder
- Herb salt
- Pepper
To serve (so optional) :
- Vegan jogurt
- Salt&pepper to taste
- Chives
- Olive oil
- Cilantro and fresh sprouts
- fresh currants
How to cook raw red beetroot (step-by-step)
For this recipe, we will use an uncooked beet. Then follow the steps below:
1. Peel and chop raw beetroot
Peel the red beetroot with a potato peeler. If you cannot get your hands dirty, I recommend wearing gloves for all the steps in this recipe because the beetroot will lose colour.
Then cut the beet into pieces the size you see in the picture below. Since the beet is raw it will be quite tough, so be careful not to cut yourself and use a sharp knife.
2. How to season red beet
To season the beetroot, simply place it in a bowl and add the spices, herbs and extra virgin olive oil. I seasoned the beetroot with these spices and herbs:
- Garlic powder
- Flat-leaf parsley
- Herb salt
- Pepper
Mix everything well and place the vegetables on a baking tray with baking paper. Bake in a preheated oven at 200°C (400°F) and bake for 40-45 minutes or until the beets are nicely gratinated.
3. Serve the beets
After removing the beets from the oven, you can serve them immediately. You can serve them simply as a side dish or you can also dress them up as a main dish by adding vegetable yoghurt, fresh herbs and currants as you see in the picture below.
Storage tips
You can store your baked beets in a glass or plastic container for 2-3 days in the refrigerator.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Baked beets
Ingredients
- 1 large beet (or 3-4 small ones)
- 1 handful fresh parsley
- 1 Tbsp Olive oil
- 1 tsp garlic powder
- as needed pepper and herb salt
To serve (so optional) :
- 2 Tbsp vegetable yogurt
- 4 blades chives
- 1 tsp Olive oil
- as needed salt & pepper
- as needed cilantro and fresh sprouts
- as needed fresh currants
Instructions
- Turn the oven on static function to 200°C (400°F)
- Peel the red beet with a potato peeler. If you can't/won't get your hands dirty, I recommend putting on gloves for all the steps in this recipe.
- Then cut the beet into fairly large pieces (see photo above).
- Put the beet in a large bowl. Add the pepper and herb salt, garlic powder, parsley, and olive oil. Mix well with a spoon.
- In a baking dish with baking paper place all your seasoned raw beet pieces. Well spread out so they don't touch each other.
- Bake in the oven for 45-50 minutes or until the beet is nicely toasted. Then remove from the oven.
- You can eat it this way or embellish it with a vegetable yogurt dip (see recipe below), cilantro and fresh sprouts, and fresh currants.
For the yogurt sauce
- Mix the vegetable yogurt with the oil, salt and pepper in a small bowl. Using scissors, cut your chive clumps into the bowl.
- Mix it all together and then place the yogurt sauce on top of the beet randomly.
I so hope you enjoyed the recipe! See you soon
