Description
Learn how to roast beets easily with or without foil for a tender, flavorful side dish. This simple method enhances the natural sweetness of the beets while preserving their vibrant color. Perfect as a healthy addition to salads, bowls, or as a standalone side.
Ingredients
Scale
Ingredients
- 1 lb. beets (2-4 medium-sized)
- 1-2 Tbsp. oil (olive or avocado)
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 °F (204 °C) to ensure it’s hot and ready for roasting the beets evenly.
- Clean Beets: Wash and scrub the beets thoroughly under running water to remove all dirt and debris, since beets grow underground.
- Prepare Beets for Roasting: You can either leave the beets whole with the skin on and trim the greens, or peel them before roasting if preferred. Toss the beets with 1-2 tablespoons of olive or avocado oil, salt, and black pepper to season evenly.
- Roast Beets: Place the beets on a foil-lined baking sheet or directly on the baking pan. Cover loosely with foil if you prefer steamed tenderness, or roast uncovered for a slightly caramelized exterior. Roast for about 40 minutes, or until a fork pierces the beets easily.
- Cool and Serve: Remove the beets from the oven and allow them to cool slightly. If unpeeled, the skins will slip off easily when rubbed gently with your hands or a paper towel. Slice, dice, or serve whole as desired.
Notes
- Roasting with foil traps moisture and steams the beets slightly, producing softer results.
- Roasting without foil gives a deeper roasted flavor and slightly crisp edges.
- Beets can be stored in the refrigerator for up to 5 days after roasting.
- Use leftover roasted beets in salads, soups, or as a hearty addition to grain bowls.
- You can roast beets whole or cut into halves or quarters for shorter cooking time.
