Beets are such a wonderful winter veggie but do you know what to do with them? I love mine roasted in salads. Beets are low in calories, are a good source of fiber, and contain a variety of vitamins and nutrients that can help prevent heart disease and certain types of cancer. I just love the vibrant color of beets. They are a beautiful addition to any dish and bring a unique flavor unlike any other veggie. Here are some step-by-step instructions on how to roast your very own beets.
Note: Roasting beets whole works great for beets the size of a tangerine or smaller but if you have large beets I recommend cutting them into quarters after peeling them. They will cook much faster that way.
salt and pepper
- Preheat the oven to 400º.
- Cut the stalks and the roots from the top and bottom of the beets.
- Using a vegetable brush scrub the beets making sure to get off all the soil.
- Peel the skin off the raw beets using a vegetable peeler.
- Place the peeled beets in a bowl and drizzle with olive oil and season with salt and pepper. Toss to coat
- Line a small baking dish with foil and place the beets in it.
- Using a second sheet of foil “tent” the beets.
- Place the baking dish in the oven and roast the beets for 35–45 minutes or until they are fork tender.
- Beets can be eaten right away or you can place them in an airtight container once they cool and kept in the refrigerator. I slice mine right before serving so they don’t dry out.