Roasted Beets

Roasted Beets

Slow roasting concentrates beets' earthy sweetness and yields a tender, caramelized bite.

Total 1 hr 30 min Makes 4 servings Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Whole beets roast wrapped in foil until fork-tender, developing a deep, sweet flavor and silky texture. This simple method works as a side dish for weeknight dinners or as a base for salads. A drizzle of olive oil and a sprinkle of salt are all they need to shine.

Ingredients

  • 4 medium beets, tops trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Preheat the oven to 400°F (200°C).

  2. Scrub the beets under cold running water to remove any dirt, then pat dry with a towel.

  3. Rub each beet with olive oil and sprinkle evenly with salt and pepper.

  4. Wrap each beet individually in aluminum foil, sealing tightly.

  5. Place the wrapped beets directly on the middle oven rack or on a baking sheet and roast until a knife inserted into the center slides in easily, 45 to 60 minutes depending on size.

  6. Carefully unwrap the beets and let cool for 10 minutes, until just warm enough to handle.

  7. Peel the skins off using a paring knife or paper towel; the skins should slip off easily.

  8. Slice or quarter the beets as desired and serve warm.

Rate this recipe

★ 3.4 (1)

Roasted Beets

Whole beets roast wrapped in foil until fork-tender, developing a deep, sweet flavor and silky texture. This simple method works as a side dish for weeknight dinners or as a base for salads. A drizzle of olive oil and a sprinkle of salt are all they need to shine.

1 hr 30 min 4 servings 95 cal

Ingredients

  • 4 medium beets, tops trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Preheat the oven to 400°F (200°C).

  2. 2

    Scrub the beets under cold running water to remove any dirt, then pat dry with a towel.

  3. 3

    Rub each beet with olive oil and sprinkle evenly with salt and pepper.

  4. 4

    Wrap each beet individually in aluminum foil, sealing tightly.

  5. 5

    Place the wrapped beets directly on the middle oven rack or on a baking sheet and roast until a knife inserted into the center slides in easily, 45 to 60 minutes depending on size.

  6. 6

    Carefully unwrap the beets and let cool for 10 minutes, until just warm enough to handle.

  7. 7

    Peel the skins off using a paring knife or paper towel; the skins should slip off easily.

  8. 8

    Slice or quarter the beets as desired and serve warm.