Beets Recipe

These roasted beets are for everyone! If you already love beetroots, I think you’ll be a big fan of this foil-free, no-peeling-required roasted beet recipe. If you don’t enjoy beets (yet), this roasting method just might change your mind.

These roasted beets feature lightly caramelized, tender-but-not-quite-crisp exteriors and deep, condensed flavor. I don’t love beets in all applications, but these? I have to stop myself from devouring the whole pan before dinner.

With this method, simply scrub the beets well before baking. No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process.

The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

For beets, since we don’t want crispy outsides (tender is nicer), we’ll roast at 375 degrees. Easy!

Enjoy these roasted beets as a simple side dish, or gussy them up as I did in the first photo (I used fresh dill, chives, goat cheese and a thick balsamic vinegar).

You can also serve them as a component within your meal, or on top of a hearty salad. You’ll find some suggestions below to help you improvise.

1. Preheat oven to 425 degrees Fahrenheit.
2. Grease a large baking sheet or dish, set aside.
3. Peel and cut 3 beets into 1” cubes.
4. Toss beets with 1 TBS olive oil and ½ tsp sea salt.
5. Spread onto a greased baking dish in an even layer.
6. Bake in preheated oven for 15-20 minutes.

Perfect Roasted Beets

Learn how to roast beets with this simple recipe! No foil here. For best flavor, slice the beets and roast them on a pan, as you would other vegetables. Recipe yields 4 side servings and fits perfectly on a half-sheet pan.

Prep: 10min

Total: 50min

Yield: 4

Serving Size: 1 side serving

Nutrition Facts: servingSize 1 side serving, calories 103 calories, Sugar 11.5 g, Sodium 278 mg, Fat 3.8 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 16.3 g, Fiber 4.8 g, Protein 2.7 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 pounds beets (about 3 large or 5 small-to-medium)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine salt, to taste

Instruction:

1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.

Beet Recipes: Simple Roasted Beets

These roasted beets are one of our favorite beet recipes!

Prep: 15min

Total: 60min

Ingredients:

• 6 to 8 small or medium red or yellow beets
• Extra-virgin olive oil (for drizzling)
• 1 large navel orange
• Sherry vinegar or balsamic vinegar (for drizzling)
• Juice of ½ lemon (or to taste)
• Handful of watercress leaves (or arugula or microgreens)
• Sea salt and freshly ground black pepper
• Flaky sea salt (optional)

Instruction:

1. Preheat the oven to 400°F.
2. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
3. Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
4. Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
5. Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
6. Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
7. Serve on a platter with the orange segments, watercress, and citrus curls.

Beets 101 – Everything You Need To Know

FAQ

What is the best way to eat beets?

What’s the healthiest way to cook beets?

What should I do with beets?

1. Crushed. For beets that are crispy on the outside and supertender within, steam them whole, then mash them until flattened and sear them in butter and olive oil.
2. Pickled. …
3. Sandwiches. …
4. Salt-roasted. …
5. Risotto. …
6. Tomato soup. …
7. Latkes. …
8. Soy-braised.

Is it better to bake or boil beets?