How to Make Roasted Beets: 5 minutes to prepare. Bake. It's simple. And so tasty.
Roasted Beets taste even sweeter than boiled beets.
Roasted Beets are good as a side dish or on a salad.
Don here. It’s summer in the Shenandoah Valley of Virginia and sustainable and organic farmers are harvesting root crops. Beets are a favorite at our table. And making Roasted Beets is a favorite way to cook beets. It's simple and the flavor is enhanced by baking them.
How Do I Make Roasted Beets?
Really, it's a matter of washing and trimming the beets. Then put them in a little oil in a "medium" oven (350F degrees). Bake for an hour or a little longer until they are tender. Then cool, and the peel will slip right off.
This is how to roast beets. Well, one way.
Where Do I Buy Beets?
We get ours directly from the farmer, but you can buy beets in the produce department of most grocery stores. Or, if your farmers market is operating, that's a great place to buy them. We are happy our community-sponsored agriculture (CSA) subscription gave us beets this week. And with the pandemic going on, we are SUPER happy to have our CSA. We get half a subscription for the two of us and we seldom have to buy vegetables anywhere else.
Of course, that means we eat whatever vegetables are in season. And we don't have to grow our own. We live in a townhouse and don't have much of a yard. Lois prefers growing flowers to growing vegetables. When we were kids, everyone had a garden and grew most of their own food. Do you have a garden?
This recipe works with any quantity or size of beets as long as you roast them in a single layer.
What You Need
You will need a knife, cutting board, baking sheet, and aluminum foil. And some good olive oil.
How to Make Roasted Beets Recipe
Author: Recipe Idea Shop
Ingredients
- 1 pound fresh beets
- 2 T olive oil
Instructions
- Preheat the oven to 350F degrees.
- Wash the beets and remove the roots and tops.
- Dip the beets in olive oil to give each beet a light coating.
- Place them in a roaster or on a roasting pan covered with foil.
- Bake 60 to 90 minutes (depending on size) until a fork easily pierces the beet all the way to the center.
- Remove from the roaster and let cool naturally or in a colander covered with ice.
- When cool, the skins will peel off easily in your hand.
- Save the beets by freezing in meal size batches or use right away in your favorite recipe.
