I vaguely know that beetroot is a good thing (for example, it can replenish blood, which is very important for girls), but apart from using it for energy soup/fruit vegetable juice, roast beetroot I don’t know other good ways to eat it. When eaten raw, I think it has a strong vegetable taste, but since they have tried roasting beetroot, children have also fallen in love with it because they believe that the roasted beetroot has no vegetable taste and tastes like corn. (I haven’t seen any kid who doesn’t like corn). It is estimated that the oven evaporates part of the water in the beetroot, so the sweetness becomes higher, the texture becomes softer, and the caramel aroma is added.
How to roast beetroot
- Preheat the oven to 200 degrees, cover the baking tray with aluminum foil or parchment paper for later use.
- Peel and dice the beetroot and cut it into a block the size of a thumbnail.
- Put the cut beetroots into a plastic bag, add vegetable oil, an appropriate amount of salt and pepper. And shake vigorously so that each beetroot diced can be evenly covered.
- Spread the beetroot from step 3 evenly on the baking tray. Put it into the oven and bake for about 25-35 minutes, or bake it until you like the softness and hardness, then take it out and let it cool (my family likes to eat slightly charred and crispy). Need to turn over 1-2 times halfway.
Ways to eat roasted beetroot
- I will go directly with brown rice and broccoli hot in Sichuan as a simple detox meal. If you don’t think the broccoli is hot, you can add a bit of Japanese flax sauce or the like.
- 2. As one of the side dishes of lettuce salad.
- 3. Add the roasted beetroot to the sauce made with balsamic vinegar. Such as once upon a chef’s recipe, and change it into another dish.
Other methods wait to see/think of it and then makeup ~~
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