It’s high time I share my favorite recipe for roasted beets. Not only are roasted beets delicious, they’re also an antioxidant powerhouse.
Beets are good sources of Dietary Fiber, Folate, Potassium, Vitamin C, Iron, and Magnesium. (You can find more details about the nutrition facts for beets here.) And did I mention they’re delicious?
Homemade roasted beets are such a treat for me. My husband and daughters aren’t big fans of them, so they’re mine. All mine.
Since I’m the only one eating them, I normally only make this recipe for roasted beets once or twice a year.
My favorite time of year to make this recipe for roasted beets is in the summer when the beets are in season. This time of year, I can find beets in every grocery store and at most local farmers’ markets. I first started roasting beets when we signed up for our first farm share, back in 2010.
I look forward to beet season every year.
Check out these beauties!
You are going to love this recipe for roasted beets because it’s so simple. You literally only need one ingredient – the beets themselves.
This is the perfect recipe for newbie cooks who have never made anything with beets before.
Let me break down how to roast them to perfection and how to keep your fingernails from becoming stained by beet juice. (Not that that’s something I’ve done before or anything…)
This recipe for roasted beets is a treat for beet amateurs and veterans alike. Roasting them makes them sweeter than normal and easier to peel.
Let’s get cookin’!
Recipe for Roasted Beets
- a pair of disposable gloves
1. Preheat oven to 400 degrees F.
2. Cut the stems and leaves off the beet roots.
3. Wash the beets and pat dry.
4. Wrap each beet in foil.
5. Place beets on cookie sheet and bake 60-100min, until soft to touch (The time will depend on the size of your beets.) (Please wear an ovenmit when testing the softness of your beets!)
6. Remove beets from oven and open foil. Cool to touch. (About 15 min.)
7. Put on gloves and peel beets (I use a combination of my veggie peeler and my hands.)
(I recommend leaving the gloves on until you’re totally finished cleaning up.)
8. Slice and serve.
Nitty-Gritty Directions (without pics)
- Preheat oven to 400 degrees F.
- Cut the stems and leaves off the beet roots.
- Wash the beets and pat dry.
- Wrap each beet in foil.
- Place beets on cookie sheet and bake 60-100min, until soft to touch.
- Remove beets from oven and open foil. Cool to touch. (About 15 min)
- Put on gloves and peel beets.
- Slice and serve.
While roasted beets are delicious plain, my favorite way to eat them is on a salad.
Here’s a simple one with lettuce, tomato, carrots, beets, and roasted pinenuts. (While you’re roasting pinenuts, you might as well roast some extra to make my awesome homemade pesto recipe.)
Add some ranch dressing and I’m in salad heaven. Drool.
Question: Have you ever roasted beets before? What’s your favorite way to eat beets?