Food

Roasted Beets with Chili Oil

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Yes – beets. The consensus is that either you love them or hate them…there isn’t any in between. I was a hater. My father ate borscht from a jar when I was a kid and I made the mistake of tasting it and it scarred me for most of my young life. Then a friend roasted the beets and I hesitantly tried them….they were good, but they could use a little help. So, I made up this recipe. The part about roasting them is the easy part, but making them spicy and delicious is where I come in! So here is what I came up with. Now, as I said, you can just roast them and eat them plain – they are also yummy! Try it spicy and change the heat level according to your taste. Have fun with it – make red beets, golden beets, any beet that the store has. I won’t go so far as saying that they are life changing but…..

What you’ll need:
Sheet pan

Ingredients

3-4 large beets – golden, red – whatever they have – roasted and cubed
3-4 tablespoons of chili oil
2-3 tablespoons of rice vinegar or white vinegar
2 teaspoons of sesame oil
2-3 tablespoons of olive oil
Salt

First roast the beets. Trim the beets and wash them. Rub them liberally with olive oil and salt. Make a purse of the foil and put them on a sheet pan and roast them for 45 minutes to an hour at 375-degrees.

When the beets are done, take them out of the oven and let them cool. Once cooled, take them out of the foil and the skin can be pulled off easily with a knife. After they are peeled, cube them and set aside.

In a bowl, mix together the chili oil, vinegar, sesame oil and salt to make the marinade. When everything is incorporated, taste for salt. Take the beets and mix them thoroughly into the marinade. Put them in an air tight container, into the fridge and let them sit over-night.

Use them on a salad or as a side or as a snack while watching Chopped or American Idol.

Roasted Beets with Chili Oil

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By Sarah Gallen
Prep Time: 15 minutes Cooking Time: 45 minutes

Yes – beets. The consensus is that either you love them or hate them…there isn’t any in between. I was a hater. My father ate borscht from a jar when I was a kid and I made the mistake of tasting it and it scarred me for most of my young life. Then a friend roasted the beets and I hesitantly tried them....they were good, but they could use a little help. So, I made up this recipe. The part about roasting them is the easy part, but making them spicy and delicious is where I come in! So here is what I came up with. Now, as I said, you can just roast them and eat them plain - they are also yummy! Try it spicy and change the heat level according to your taste. Have fun with it – make red beets, golden beets, any beet that the store has. I won't go so far as saying that they are life changing but.....

Ingredients

  • Ingredients
  • 3-4 large beets – golden, red – whatever they have – roasted and cubed
  • 3-4 tablespoons of chili oil
  • 2-3 tablespoons of rice vinegar or white vinegar
  • 2 teaspoons of sesame oil
  • 2-3 tablespoons of olive oil
  • Salt

Instructions

1

First roast the beets. Trim the beets and wash them. Rub them liberally with olive oil and salt. Make a purse of the foil and put them on a sheet pan and roast them for 45 minutes to an hour at 375-degrees.

2

When the beets are done, take them out of the oven and let them cool. Once cooled, take them out of the foil and the skin can be pulled off easily with a knife. After they are peeled, cube them and set aside.

3

In a bowl, mix together the chili oil, vinegar, sesame oil and salt to make the marinade. When everything is incorporated, taste for salt. Take the beets and mix them thoroughly into the marinade. Put them in an air tight container, into the fridge and let them sit over-night.

4

Use them on a salad or as a side or as a snack while watching Chopped or American Idol.

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