Whole Roasted Beets {Easy Peel}
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Whole Roasted Beets {Easy Peel}
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A simple method to roast beets in the oven that yields perfectly cooked beets every time.
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Ingredients
- 4 beet medium
- 1-2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F. Create tin-foil squares large enough to encase each beet.
- Rinse the beets with water, removing any sand and debris. Pat them dry with a clean kitchen towel, and use a large knife to remove the green stems. If the beets are extra large, cut them in half but keep the skin on.
- Place each beet in a tin foil square, drizzle with olive oil, and season with salt and black pepper. Wrap the foil tightly around the beet and place them onto a large baking sheet.
- Roast the beets for 45 minutes to an hour until they're fork tender.
- Allow the beets to cool for 10 minutes before unwrapping.
- Use a paper towel to grab one beet, then use your free hand to remove the skins; they should easily come off.
- Slice or dice the beets and serve with your choice of entree or dish.
Nutrition Information
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Serving
1 beet
Calories
67kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
3g
(15%)
Sodium
355mg
(15%)
Potassium
270mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
28IU
(1%)
Vitamin C
4mg
(4%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1 beet | |
| Calories | 67kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 355mg | 15% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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