How to Roast Beets
Knowing how to roast beets turns those deep red beauties into sweet, versatile veggies you'll fall in love with. We'll teach you how to roast them two ways, either whole or in wedges, perfect for salads or sides.
Yield: servings
Equipment
- Aluminum Foil
Ingredients
- 4 beets fresh
- olive oil extra virgin
Instructions
Whole Roasted Beets
- Preheat oven to 400 degrees Fahrenheit. Wash beets and trim most of greens, leaving tuft of stem.
- Toss in extra virgin olive oil then wrap in foil.
- Place foil pouch in oven and roast 35 minutes for small beets or 50 minutes for large beets. Test tenderness after 35 minutes by piercing beets with fork. Beets are cooked through when fork pierces smoothly.
- Let cool, then remove skin. Slice into medallions and serve.
Roasted Beet Wedges
- Preheat oven to 400 degrees Fahrenheit. Wash beets and remove all of greens. Peel beets. For smaller beets, cut in half. For larger beets, cut into 8 wedges.
- Drizzle with extra virgin olive oil and toss to coat.
- Roast on sheet pan in oven for 35-40 minutes.
Notes
- Storage - roasted beets can be stored in the refrigerator for 5-7 days in an airtight container. They can also be frozen in a baggie or airtight container for 6-10 months.
- For a little flair, consider Chioggia beets. They're slightly sweeter than standard red beets, and the candy cane effect of their inner red-and-white striping looks great on a holiday dinner table!
Nutrition
Serving Size: 1serving | Calories: 97cal | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 267mg | Total Carbs: 8g | Fiber: 2g | Sugar: 6g | Net Carbs: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg