Description
This simple roasted beet recipe offers a delicious way to enjoy tender, flavorful beets with minimal ingredients. Roasting beets enhances their natural sweetness and earthy flavor, resulting in a versatile side dish that can be used in salads, appetizers, or as a wholesome snack. You can roast the beets wrapped in foil to keep them moist or directly on a baking sheet for a slightly caramelized finish.
Ingredients
Scale
Beets
- 1 lb. beets (2-4 medium-sized)
Seasoning
- 1-2 Tbsp. oil (olive or avocado)
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat Oven: Set your oven to 400 °F (200 °C) to prepare for roasting the beets.
- Clean Beets: Wash the beets thoroughly under running water and use a vegetable brush to scrub off any dirt or debris from the skin.
- Season Beets: Pat the beets dry, then rub them with olive or avocado oil. Sprinkle with salt and black pepper evenly for balanced flavor.
- Roast Beets: Place the beets on a foil-lined baking sheet or wrap each beet individually in foil (optional for softer texture). Roast in the preheated oven for about 40 minutes or until a knife can easily pierce through the beet.
- Cool and Peel: Remove the roasted beets from the oven and let them cool slightly. Once cool enough to handle, rub the skin off with your hands or a paper towel. Slice or dice as desired and serve.
Notes
- You can choose to wrap the beets in foil while roasting for a moister, steamed result or roast them uncovered for a slightly caramelized flavor.
- Beets can be stored in the refrigerator for up to one week when peeled and kept in an airtight container.
- Use roasted beets in salads, as a side dish, or blend them into dips and spreads.
- Wear gloves when peeling to avoid staining your hands.
- Adjust seasoning to taste; a splash of balsamic vinegar post-roasting pairs wonderfully with beets.
