Roasted Beets Recipes
User Reviews
5
Roasted Beets Recipes
Description
Two methods are described: pan-searing beet wedges in hot olive oil for several minutes on each side before transferring the pan to a 425°F oven to roast for 40-45 minutes, or tossing peeled beet wedges in olive oil, salt, and pepper and roasting directly on a parchment-lined sheet at 425°F for 55-60 minutes. Both approaches yield tender, caramelized beets with a lightly crisp exterior.
After roasting, the beets are finished with freshly squeezed lemon juice and lemon zest to add brightness and accentuate their natural sweetness. Optionally, sliced chives provide a fresh herbal garnish. The recipe highlights the importance of seasoning generously with cracked pepper to complement the beets' flavor.
These roasted beets make a flavorful side or salad component and can be kept warm covered in an oven at low temperature for up to an hour. They store refrigerated for several days but do not freeze well due to texture changes; frozen beets are better used for soups. Reheating gently in an oven with added water helps retain moisture without drying.
Ingredients
- 5 beet large or 10 medium-sized
- 2 tablespoons olive oil
- lemon about 1 tablespoon, juice of ½ lemon
- lemon zest of 1
- salt coarse salt and generous amount of cracked pepper to taste
- black pepper coarse salt and generous amount of cracked pepper to taste
Instructions
- Slice both ends off the beets.
- Peel the beets using a paring knife or vegetable peeler.
- Cut the beets into wedges.
- Pour the olive oil into a large non-stick frying pan over high heat and heat until it begins to smoke lightly.
- Add in the beets and cook for 3 to 4 minutes.
- Season with salt and pepper. Go heavy on the pepper.
- Flip the beets around and continue to cook for 2 to 3 minutes.
- Place the pan in the oven on the middle rack and roast at 425° for 40 to 45 minutes or until lightly caramelized and tender.
- To roast directly in the oven, toss the cut beets in a bowl with olive oil, salt, and pepper.
- Place the seasoned and oiled beets on a sheet tray lined with parchment paper and cook them in the oven at 425° for 55 to 60 minutes or until lightly caramelized and tender.
- Add the cooked beets to a serving bowl and squeeze on the juice of ½ lemon and the zest of 1 lemon. Garnish with option sliced chives.
Notes
- These roasted beets are best served immediately but can be kept warm covered in a 225°F oven for up to 1 hour before serving.
- Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended as the texture degrades, but frozen beets can be repurposed into soups.
- To reheat, add beets to a saucepan with a splash of water, cover, and warm in a 350°F oven for 10-15 minutes.
- Lemon pepper seasoning can replace lemon zest and black pepper as a shortcut.
- When steaming beets, wrapping them in a paper towel protects your hands from staining and helps if the beets are too hot to handle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 32mg | 1% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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