You can roast beets like any other root vegetable, but to get the best flavor and texture cooking them in foil is the way to go. Roasting them on a cookie sheet can leave you with a tough texture, is easier to burn and can be a mess to clean up. By sealing them in foil, you get the benefit of roasting and steaming, while making clean up easy! You can add roasted beets to fresh greens, grain bowls, and creamy cheeses for a sweet and earthy flavor.
Prep Time: 15 minutes | Cook Time: 1 Hour
How to Roast Beets
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 400°F.
Prepare the beets. Cut off the tops. Scrub the beets thoroughly, and wrap them loosely in aluminum foil.
Roast the beets. Place the wrapped beets on a rimmed baking sheet. Roast for 50 to 60 minutes, until a fork slides easily to the center of the beet.
Peel the beets. Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. You can peel them with a vegetable peeler before you cook them, but this way does not stain your hands as much.
Prep Time: 5 minutes | Cook Time: 15 minutes
Makes 4 Servings
Ingredients
2 chayote squash, peeled and cubed into ½ inch pieces
½ teaspoon chili powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon salt or to taste
1 tablespoon coconut oil or vegetable oil
½ cup chopped onion
1 garlic clove
¼ teaspoon ground pepper
Instructions
In a cast iron pan heat oil and add onion and garlic. When onion becomes translucent, about 4-5 minutes, add chayote squash, salt, turmeric, chili powder and cook about 8-10 minutes or until chayote squash is cooked through. Then add pepper and take off heat.
Enjoy with bowl or rice or flatbread.
What is chayote?
Chayote is technically a fruit, but it's prepared and eaten as a vegetable. It can be prepared like any summer squash, roasted in the oven, sauteed in a pan or eaten raw like jicama in salads and salsas.
Flavor and Texture Profile
Raw: It is very crisp, juicy, and subtly sweet, with a refreshing crunch similar to jicama or apple.
Cooked: When boiled, sautéed, or roasted, it softens into a tender texture much like a standard summer squash or zucchini.
Versatility: Because its natural flavor is very light and delicate, it easily absorbs the spices, garlic, butter, or sauces of whatever dish it is cooked in.
Eating Raw Chayote
Texture & Flavor: Crisp, crunchy, and refreshing with a mild, subtly sweet taste similar to a cross between a cucumber, jicama, and summer squash.
Best Uses: Thinly sliced or grated into salads, slaws, salsas, or quick pickles.
Tip: Peel younger chayote if the skin feels tough and marinate raw slices in lime or lemon juice to brighten the flavor.
Eating Cooked Chayote
Texture & Flavor: Softens up nicely while retaining a slight, pleasant crispness. Roasting or sautéing brings out a deeper, slightly buttery sweetness.
Best Uses: Sautéed in stir-fries, simmered in soups and stews, or roasted as a side dish (handled much like zucchini or potatoes).
Tip: It easily absorbs the surrounding spices and flavors of whatever dish it is cooked in.
Nutrition
Chayote is packed with fiber, folate, choline, and magnesium while being low in calories.
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