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Peeled beets, whole baked in foil in the oven

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587
Kitchen Russian
Calorie content 13.4 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 0.5 gr.
Fats * gr.
Carbohydrates* 2.8 gr.
* per 100 gr. product
Peeled beets, whole baked in foil in the oven
Content

Housewives prepare many dishes from beets, and it is the boiled root vegetable that is most often used. If you cook beets all the time and have not tried baking them instead of boiling them, we recommend fixing that. Baked beets have a richer sweet taste and retain more vitamins. You can bake both a peeled vegetable and in a peel. In this case, we will bake the beets without the skin.

Ingredients

Cooking process

step 1 out of 6
For baking, it is advisable to take small beets - they will bake faster. In addition, we recommend choosing root vegetables of about the same size so that they have the same cooking time.
step 2 out of 6
Rinse the beets thoroughly in water. Cut off the peel from it, dry it with a paper towel.
step 3 out of 6
We prepare pieces of foil for each beet. Place the root vegetables on the shiny side of the foil and wrap them tightly individually.
step 4 out of 6
We put the beets wrapped in foil in a mold or on a baking sheet and put in an oven preheated to 190 degrees at a medium level. We bake for forty minutes - one hour. Roasting time depends on the size of the root vegetables.
step 5 out of 6
Towards the end of baking, you can pierce the beets with a knife or a toothpick: if there is no resistance when piercing, then the vegetables are ready.
step 6 out of 6
We take out the finished beets from the oven, unfold them from foil and let cool. Baked beets can be used in salads, borscht, vinaigrette and other dishes. Such beets are stored in a refrigerator container for two to three days.
Bon Appetit!

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