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How to Roast Beets

homemade roasted beets cut into quarters on a serving platter, drizzled with olive oil and sprinkled with salt and pepper
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  50 min

Ingredients

  • 2 pounds red or yellow beets, tops and roots trimmed
  • Extra-virgin olive oil, (optional)
  • Sea salt, (optional)
  • Freshly cracked black pepper, (optional)

Method

  1. Preheat the oven to 400°F with a rack in the center position.

  2. Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 45 to 50 minutes.

  3. Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Slice the beets into wedges.

  4. Add roasted beets to salads or enjoy on their own, heated with a drizzle of olive oil, salt and pepper.

  5. Store refrigerated in an airtight container for up to 2 weeks.