Beets are one of those items that when I pick up, I have one cooking method in mind: roasting. Roasted beets are the perfect companion for salads, grain bowls, and even omelettes. This roasted beet frittata is an adaption on an omelette I make quite a bit (and it’s perfect for multiple people.) I opt to not peel the beets and cut ahead of time but you could also roast the beets whole, peel, and then cut into chunks.
- 4 medium beets, a mix of red and gold
- 2 tablespoons olive oil, divided
- 6 large eggs
- ¾ cup whole milk
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup crumbled blue cheese
- Preheat oven to 400˚. Cut beets into 1/4" slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
- Once beets are close to being tender, heat 1 tablespoon olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
- Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
- Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-12 minutes.
- Serve with extra blue cheese if desired.
I know that this frittata is not for everyone considering if features two polarizing foods (beets and blue cheese). However, I think there are ways and adaptions you can do to keep some of the earthy flavor even if the base items are not ones you love:
Cheese: If you are not a fan of blue cheese, try goat cheese instead. It still has the bit of earthy flavor while not overpowering.
Beets: While I wish I could convince you to keep the beets, I know the flavor is not for everyone. Try another winter root vegetable like parsnips or rutabagas (or a mix!)
Greens: Snag beets that have their greens? Add the greens to the beet frittata. A great way to add a bit more color and nutrients. (or save the beet greens for another recipe.)
Beets are one of those items that you can roast ahead of time and eat throughout the week. As mentioned above, toss roasted beets on salads, mix them into grain bowls, or beets work great on pasta. A few of my favorite ways to use roasted beets: