Hasselback Roasted Beets With Goat Cheese Sustainable Cooks

Hasselback Beets With Goat Cheese Sustainable Cooks Preheat the oven to 400 degrees f. place a cast iron skillet on the bottom rack of the oven. cut the tops and root end off of the beets. set the greens aside for salads. use a sharp knife and peel the skin off. cut each beet in half; quarters for larger ones. Rub the beets lightly with olive oil. place the beets in a covered oven proof dish. (you also can wrap each beet individually in aluminum foil and place them on the oven grates). roast the beets for 45 minutes to 1 ½ hours, depending on the size and freshness, until tender when pierced with a fork.

Hasselback Roasted Beets With Goat Cheese Sustainable Cooks Preheat the oven to 400˚f degrees. place a cast iron skillet on the bottom rack of the oven. place the beets in the skillet and drizzle olive oil over each beet. lightly tent the skillet with foil. roast for 25 minutes, or until you can easily pierce the beet with the tip of a knife. Save the greens for a salad, instant pot sous vide egg bites or a quiche. put a trivet steamer basket in your instant pot and add 1.5 cups of water. place the beets on top of the trivet. all the cool people have stained instant pots. secure your lid. set the vent to “sealing”, then manual>high pressure>13 minutes. Remove the roasted beets from the oven and allow them to cool slightly. once cool enough to handle but while they are still warm, slice into wedges and toss with the orange vinaigrette. let the beets stand at room temperature in the dressing for at least 30 minutes. transfer to a serving bowl and top with goat cheese. Instructions. preheat oven to 400°f. trim the root end off beets, peel with a vegetable peeler, and cut into 1 1 2 inch chunks. transfer to a baking sheet, add olive oil, salt, pepper & thyme and toss to combine. spread out into a single layer on the baking sheet and bake for about 45 minutes, until fork tender.