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How To Make Simple Roasted Beets
Deliciously sweet with a touch of salt, I'll show you how to make simple roasted beets that are perfect for salads or for serving alongside fish or meat!
Salads, Side Dishes
beets, salads, side dishes
Lisa from A Day in the Kitchen
Light olive oil
Preheat oven 400 deg F (200C).
Rinse and scrub beets under cold running water. Pat dry.
Trim top and bottom of beets.
Place beets on a sheet of foil large enough to wrap around them. (See note below if making several beets.)
Drizzle light olive oil over beets and rub to coat.
Sprinkle sea salt over the beets.
Wrap the foil completely around the beets.
Place foil-wrapped beets in a baking pan and roast for 1 ½ hours. Fork should easily poke into beets when done.
Set beets aside, unwrapped from foil until cool enough to handle.
Use a paper towel to rub the skin off the beets. (See note below.)
Cut into slices or chunks and store in a sealed container in the fridge for up to a week.
If roasting several beets at once, place in a baking pan and cover the pan with foil for roasting.
You can remove the skin by gently scraping it off with the edge of a spoon or butter knife. You can also rub it off with your fingers. Wear gloves if you do not want to stain your hands.
Wash your hands immediately with soap after handling the cooked beets to help prevent staining.
Serve the beets over a salad as a side dish for fish or meat.