Description
This roasted beets recipe brings out the natural sweetness and earthy flavor of red beets through simple roasting with olive oil and seasoning. Perfectly tender and flavorful, these roasted beets make an excellent side dish or salad addition.
Ingredients
Scale
Beets
- 3 medium red beets
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets thoroughly and evenly.
- Prepare the Beets: Wash the beets thoroughly to remove any dirt. Trim the stems and roots but keep the skin intact to preserve moisture during roasting.
- Season the Beets: Place the whole beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. Rub the seasoning evenly over the beets.
- Wrap and Roast: Wrap the beets tightly in the foil, creating a sealed packet. Place the packet on a baking sheet and roast in the preheated oven for about 35 minutes, or until the beets are tender when pierced with a fork.
- Cool and Serve: Remove the beets from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skin by rubbing with your fingers or a paper towel. Slice or cube as desired and serve warm or chilled.
Notes
- Roasting whole beets with skin on helps retain moisture and intensifies flavor.
- For quicker cooking, you can cut the beets into smaller pieces before roasting, but cooking time will be reduced.
- Use gloves when peeling beets to avoid staining your hands.
- Leftover roasted beets can be stored in the refrigerator for up to 3 days.
