Easy Roasted Beets

Easy Roasted Beets
Print Recipe
Roasted beets make a hearty centerpiece to a vegetarian dish, or an earthy companion to almost any protein - eggs, pork, beef or fish. Use this basic recipe to prepare beets and add to just about anything for a colorful and healthy addition to your table!
Servings Prep Time
4 beets 5 minutes
Cook Time
1 hour
Servings Prep Time
4 beets 5 minutes
Cook Time
1 hour
Easy Roasted Beets
Print Recipe
Roasted beets make a hearty centerpiece to a vegetarian dish, or an earthy companion to almost any protein - eggs, pork, beef or fish. Use this basic recipe to prepare beets and add to just about anything for a colorful and healthy addition to your table!
Servings Prep Time
4 beets 5 minutes
Cook Time
1 hour
Servings Prep Time
4 beets 5 minutes
Cook Time
1 hour
Ingredients
  • 4 beets or however many you have for roasting
Servings: beets
Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.
  3. Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.
  4. Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.
  5. Beets can be stored whole or sliced for up to a week in the refrigerator.
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Jessica Turner
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Jessica Turner

President & Executive Director at KitchenFable Publishing, Inc.
Jessica has worked in sales for telecommunications and print media companies for over a decade. Three years ago, she found a passion for nutrition and whole foods and is excited to learn and share her discoveries with local parents who, like her, want her children to grow up healthy and happy. Jessica lives in Cornelius, Oregon with her two beautiful sons, Noah, age 6, and Max, age 4.
Jessica Turner
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