Description
This simple and delicious roasted beets recipe yields tender, flavorful beets perfect for serving warm with butter or chilling for salads. Roasting brings out the natural sweetness and earthiness of the beets, enhanced by olive oil and seasoning.
Ingredients
Scale
Beets
- 6 beets (or as many as desired)
Seasoning
- 1 tablespoon olive oil (about 1 tablespoon for every 4-6 beets)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for roasting the beets evenly and thoroughly.
- Prepare the Beets: Wash the beets under cold water, then trim off the tops and bottoms. Cut each beet in half to ensure quicker cooking. Toss the beet halves with olive oil, salt, and black pepper until well coated.
- Wrap for Roasting: Lay out a large piece of aluminum foil, then place a piece of parchment paper on top. Arrange the coated beets on the parchment and wrap the foil tightly to seal in the moisture. Alternatively, place the beets in a greased baking dish and cover it tightly.
- Roast the Beets: Place the wrapped beets in the oven and roast for 60 to 75 minutes, or until a fork easily pierces the beets indicating they are tender.
- Peel the Beets: Once roasted, use rubber gloves or paper towels to rub the beets, which helps the skins slide right off easily without staining your hands.
- Serve or Store: Serve the beets warm with a pat of butter for a comforting side, or let them cool to use in salads or other dishes.
Notes
- Beets can be roasted whole if they are small, but cutting in half reduces cooking time.
- Wear gloves when handling beets to avoid staining your hands.
- Leftover roasted beets can be stored in the refrigerator for up to 5 days.
- Use parchment and foil together to prevent sticking and to trap moisture effectively.
- Adjust cooking time if roasting a different quantity or size of beets.
