Roasted Beets
User Reviews
5
Roasted Beets
Description
Roasted Beets is a simple recipe that involves coating whole, scrubbed beets with olive oil, salt, and freshly ground black pepper before roasting them at 400°F wrapped in foil. The roasting allows the beets to become fork-tender within 35 to 60 minutes, depending on size and freshness. Once cool, their skins slip off easily. The beets are then cut or sliced and served with a light drizzle of olive oil and additional seasoning to taste. This preparation enhances the natural sweetness and texture of beets, with a tender interior and slightly caramelized exterior from roasting.
The recipe’s straightforward approach preserves the beets' earthy qualities and can be a reliable side or component in various dishes where roasted root vegetables are appropriate.
Ingredients
- 6 beet tops removed, scrubbed well, medium
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing 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 the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
- Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.
User Reviews
Overall Rating
5
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