Description
Delicious roasted beets that are easy to prepare 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 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
- Be cautious when handling hot beets and foil.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 medium beet
- Calories: 58
- Sugar: 6.76g
- Sodium: 65mg
- Fat: 2.00g
- Saturated Fat: 0.30g
- Unsaturated Fat: 1.40g
- Trans Fat: 0.00g
- Carbohydrates: 13.00g
- Fiber: 3.80g
- Protein: 2.20g
- Cholesterol: 0mg