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.
Here is simple way to make roasted strawberries and beets
Ingredients
- 11 strawberries hulled, washed, cut it into two pieces
- 1 tablespoon sugar
- ½ teaspoon vanilla extract (optional)
- 1 medium beet
- 1 teaspoon olive oil
Instructions
- Preheat oven to 350F line the baking sheet with parchment paper,
- Place the strawberries separately
- and sprinkle sugar and vanilla extract
- Then mix well and again spread them separately
- and place it in the oven for about 30 minutes until it juices starts of comes out and strawberries get roasted well.
- Preheat the oven to 375F.
- Wash and dry beets with skin and coat with olive oil and wrap tightly with aluminum foil
- Roast them for about 45-50 minutes until them soft to touch and fork tender.
- Once roasted let it allow cooling for 10 minutes and just peeling the skin.
- Your roasted beets is ready
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Suja Manoj says
Need to try roasted beets,thanks for sharing