How to Roast Beets in the Oven
Roasted beets are such a versatile ingredient to have on hand in the fridge and so easy to make. Toss them in salads, sandwiches or serve them as a side dish on their own. They also make great dips and soups for a vibrant starter or snack.
Servings: 4 whole beets
Calories: 35kcal
Ingredients
- 4 small to medium-sized beets tops removed and washed.
- Drizzle of olive oil you can also use coconut oil
- Sea salt
Instructions
- Preheat your oven to around 400 ℉ | 204 ℃
- Trim the leaves from the beets leaving a short amount of stem for you to grab the beets. Especially handy if you plan on peeling them after roasting. (it is fine to leave the skin on after roasting, it purely a personal preference)
- Give the beets a good wash using a vegetable brush under running water. Try not to break the skin unless you plan on leaving the skin intact after roasting.
- Toss the beets in olive oil and salt and place them whole onto a baking sheet. There is no need to wrap them in foil.
- Roast in the oven for 30-40 minutes, turning them halfway through.
- Cooking time will vary according to size. The beets are cooked when a knife or fork slides easily into the centre.
- Allow the beets to cool (or run under running water). If you choose to peel the skin off, simply rub it away with your fingers. Using food-grade kitchen gloves will prevent stained fingers.
- Trim any of the stem or remaining roots away from the ends, and your beets are ready to use.
Notes
Roasted beets will keep for up to 5 days in an airtight container in the fridge.
Recipe Variation
You can cut your beets into quarters or halves before roasting and drizzle with quality balsamic vinegar, olive oil and salt. This will give your beets a sweeter, more caramelised finish. Again, you don't have to peel the skin after roasting.Nutrition
Serving: 1g | Calories: 35kcal | Carbohydrates: 1g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 155mg | Sugar: 1g