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Simple Recipes for Every Day

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

  • 4 large (3” wide) beets, 2 pounds total
  • extra virgin olive oil, optional
  • sea salt, optional
  • freshly cracked black pepper, optional

Method

  1. Preheat the oven to 400°F.

  2. Trim the green tops and the long roots off of the beets. Rinse the beets under water, washing any dirt off of them.

  3. Place each beet on a square of tin-foil large enough to wrap completely around them. Wrap the foil around the beet loosely, but make sure the opening of the foil is sealed. Place the foiled wrapped beets on a baking sheet and roast until tender, about 45-50 minutes.

  4. Once the beets are done roasting, remove them from the oven. Let them rest until they are cool enough to handle. Gently rub the skins off. This can easily be done with a paper towel or your hands.

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

  6. Beets will keep for up to two weeks if placed in an airtight container and left in the refrigerator.