How to roast juicy strawberries and beets for delicious dishes Yesterday was marathon cooking day, because after a week of rain and cloudy days, I got a sunny day. Next few days are also cloudy and rainy, that is good for grass and plants which I planted in the backyard and the vegetable garden which also will be happy, but not me. As I need to make few recipes which require roasted strawberries and beets I decide to start roasting them in the morning. In between making pizza dough, I decided to write about how to roast strawberries and beets.
Roasting strawberries will make them brings out the fruit’s natural acidity, making them taste like they’ve been soaked with lemon juice. They are sweet, warm and caramelized and still have some tanginess in background. They are amazing straight out of the oven; they are also good in fridge after storing; only problem is a decrease in color.
For roasting strawberries simply throw them into the oven with little sugar and vanilla extract that is optional, I just added you can skip it if you don’t want.
My hubby eats raw beets; I am okay if it is used in juice. I like them when they get cooked, which increase their natural sweetens. Beets makes really good cake, I tried earlier with grated beets. That is delicious. Here is the recipe. This time I need to make roasted beet hummus. So decide to roast them. I was in doubtful mind whether I need to peel the skin before roasting. After checking few recipes I decide to skip that and roasted whole beets with skin. After roasting the skin of beets comes out in single touch. You don’t need to peel the beets before baking. Also they are knife tender when it comes out of the oven. The beet is now ready for all kind of dishes, just puree them you can make amazing dish.
Next time when you want to try something different try this roasted strawberries and beets. You will like it.