We tend to eat a lot of beetroots, since it’s tasty, long-lasting, cheap and very nutritious food. Usually we cook them in the oven or steam them on the stove, but this time we tried something new!
Sliced and cooked in the cast iron pan, covered with some rosemary and butter.
Cooking beets in cast iron pan
- Fresh rosemary
- Salt & pepper
First, put the oven at roughly 225°C. Melt the butter in the cast iron pan on a low temperature on the stove, add some chopped rosemary to it. Pour aside in a small bowl while preparing the beets. Don’t bother to peel the beets, it’s perfectly fine to eat that as well. Just slice them thinly and place in the pan. Cover the slices with the herb butter, salt and pepper and place the whole pan in the oven for roughly 30 minutes until the beets are cooked.
Simple as that. Cast iron pans are so nice to cook in and they actually increase the iron content in the food pretty much. Quite expensive, but they’ll last for more than one generation, which is good for all and everyone.
One of our favorite toppings to beets is bearnaise sauce! A fantastic combination.
Cecilia & Magnus