Roasted Beets Recipe
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Roasted Beets Recipe
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The best easy roasted beet recipe, with no peeling and no foil! Tender and sweet, use this fuss-free method for sides, salads, and more!
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Ingredients
- 2 pounds beets about 6 medium or 3 very large
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar optional
More Optional Additions:
- 3 tablespoons crumbled goat cheese or feta cheese or 2 tablespoons grated Parmesan cheese
- chopped fresh basil thyme, parsley, or dill
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Instructions
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Trim off the top and root ends of the beets, then scrub thoroughly with a vegetable brush (no need to peel the beets, hooray!).
- Pat dry and cut into 1- to 1 ½-inch chunks, keeping the pieces roughly the same size so they roast evenly (TIP: to keep your cutting board clean, place a sheet of parchment on top of it prior to cutting the beets).
- Place the beets in the center of the prepared baking sheet. Top with the oil, salt, and pepper. Toss to evenly coat the beets, then spread them into an even layer.
- Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with the balsamic vinegar (if using). Toss to coat, then spread the beets back into a single layer. Return to oven and continue roasting until the beets are fork tender, about 5 to 10 minutes more.
- Remove from the oven and sprinkle with cheese and herbs as desired. Enjoy warm, chilled over a salad, or at room temperature.
Notes
- TO STORE: Refrigerate beets in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze beets in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4), without additions
Calories
132kcal
(7%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
743mg
(21%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
76IU
(2%)
Vitamin C
11mg
(12%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1(of 4), without additions | |
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 743mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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