Simple Roasted Cubed Beets for Salads
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Simple Roasted Cubed Beets for Salads
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Roast beets that are fork-tender and perfectly caramelized for any salad with this simple recipe.
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Ingredients
- 4 beet purple or golden, medium
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375F and line a sheet pan with parchment paper or foil for easy cleanup.
- Wash the beets under cold water and pat them dry with a paper towel.
- Using a sharp knife, cut off the top greens and stems down to the top of the beet and the bottom stem (what looks like a tail). Using a vegetable peeler, peel the beets if desired.
- Cut the beets into 1-inch cubes and transfer them to the baking sheet.
- Drizzle the beets with olive oil and season with salt and pepper. Toss to coat all the beet cubes with the oil and seasonings.
- Bake in the preheated oven for 35-40 minutes, until fork-tender. Remove from oven.
- Serve them warm over a salad, make a warm beet salad, or wait for them to cool down to room temperature. Once cooled, you can store them in an airtight container up to 4 days.
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