Description
Deliciously roasted beets that are simple to make and full of flavor.
Ingredients
Scale
- 6 beets, small to medium sized (or 4 large)
- 1 Tbsp extra virgin olive oil
- ¼ tsp kosher salt (more to taste)
- dash black pepper
Instructions
- Preheat oven to high heat of 400 ℉ (200°C).
- Wash beets well. On a cutting board, cut off the leaves if still attached. Then cut off the ends of the beets with a sharp knife. If using large beets, cut them in half to help them cook a bit faster. If using smaller beets, no need to cut them before cooking.
- Coat the beets in extra virgin olive oil, salt, and pepper. Wrap each beet in a large piece of foil. Each beet will have its own piece of aluminum foil.
- Place each foil packet with a wrapped beet inside on a baking sheet or baking dish in a single layer and roast in the oven for 45-60 minutes. Cooking time will depend on the size of the beets. Small beets will take about 45 minutes, medium beets about 50 minutes, and large beets will take around an hour.
- When the beets are easily pierced with a fork, remove them from the hot oven and let the wrapped beets cool to room temperature. Then, with a paper towel or under cold running water, gently remove the beet skins. Once you have removed the skin, slice or dice the beets to your preferred size.
- Hint: remove the beet skins after the beets have cooked and cooled for at least 10 minutes. The skin should peel off easily!
Notes
- Roasting times may vary based on the size of the beets.
- Be careful when removing skins as they can be hot!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 beet
- Calories: 35
- Sugar: 6g
- Sodium: 140mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg