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Roasted Beets have an earthy and slightly sweet flavor. Toss with a vinaigrette, they are a flavorful addition to many recipes. If you aren't a gardener, then you may not be familiar with the easy way to prepare and roast beets.
Garden beets come in many varieties beyond the common red beet. You may find a few options at the grocery store, but I was able to find both small red beets and golden beets.
Look for bunches of beets that have fresh-looking leaves. Bulbs should be colorful and in good shape. Avoid those that are dented or scraped. They may even be stored in a bit of water.
Pick beets that are medium or smaller for the most tender bite. Also, leaves should be smaller than about 6 inches if you plan to eat the greens.
Beets can be steamed, or baked. The following recipe will take you through the easy way to roast beets.
Ingredients
To roast beets, you only need a few ingredients including:
- beets, pick one or two bunches depending on how many servings you want
- extra virgin olive oil
- salt, and pepper
I like to toss roasted beets in a vinaigrette after cooking:
- extra virgin olive oil
- balsamic or white wine vinegar
- Dijon mustard
- dried thyme
- garlic powder
- salt, and pepper
Instructions
Step 1. Preheat the oven to 375F.
Step 2. Start by running beets underwater and thoroughly washing them Gently scrub the beet bulb and root to remove any remaining soil. Cut the leaf stems 1 inch above the top of the beet. Reserve for other recipes. The root can be trimmed or left on during roasting.
Tip: Leaving the top and root of the beet on during roasting will decrease beet weeping or bleeding. Remove prior to using in a recipe.
Step 2. Use a knife to quarter beets into roughly the same size so that all will cook consistently.
Step 3. Line a baking sheet with parchment paper. Add beets. Drizzle with olive oil and season with salt and pepper.
Step 4. Place the baking sheet on the lowest oven rack and roast for 40-45 minutes. Beets are done when you can easily pierce the skin with a fork or knife and the internal beet feels tender.
Step 5. Remove beets from the oven and allow them to cool. Trim the top and bottom root if left intact.
Tip: Skin removal. On baby or young beets, the skin is generally tender and eatable. If you want to remove the skin it is easily removed with a paper towel after roasting or by rinsing the beet in cold water.
Step 6. Combine olive oil, balsamic vinegar, Dijon mustard, thyme, garlic powder, salt, and pepper. Whisk to combine.
Step 6. Cut beets into slices, cubes, or julienne. Toss with vinaigrette. Serve as a side dish or put in a covered container and refrigerate overnight.
Frequently Asked Questions
Beets come in many varieties if you plant them in your garden. In the store, you may only find red or golden beets.
Beets have an earthy flavor that will add depth to salads and other recipes. This flavor is due to an aromatic compound called geosmin. Cooking beets in broth-flavored water or adding a vinaigrette once cooked helps accent beets' natural flavor.
Nutritionally beets are similar, regardless of variety. They are a good source of fiber, folate, manganese, iron, potassium, and vitamin C.
While beets are a root vegetable, a serving of beets has a small number of carbohydrates, which helps minimize their impact on your blood sugar.
Health benefits of beet consumption include lowered blood pressure and potentially increased exercise consumption.
You should be aware that including beets in a recipe may lead to temporary pink or red-colored urine.
What to Serve with Roasted Beets
Baby and young beets have a slightly sweet and earthy flavor. Toss in a vinaigrette and serve as a side dish for a steak or a roast. Chop and add to salads, such as my Apple and Roasted Beet Salad.
Check out my other Salad Recipes.
Other Healthy Recipes for You
Prepare and Roast Beets
Equipment
- 1 Whisk
Ingredients
- 12 ounces red beets
- 12 ounces golden beets
- 2 tbsp olive oil extra virgin
- 1/8 tsp salt
- 1/8 tsp pepper
Vinaigrette
- 3 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/8 tsp thyme
- 1/8 tsp salt
- 1/8 tsp pepper
- garlic powder pinch
Instructions
- Preheat oven to 375°F. Gently scrub beet bulbs with water. Cut stems, leaving 1-inch. Leave root intact. Quarter beets into equal portions.
- Place sheet of parchment paper on baking sheet. Spread beets on paper and drizzle with olive oil. Toss and season with salt and pepper.
- Place baking sheet on bottom rack of oven. Bake for 40-45 minutes until beet is tender when checked with a fork or knife.
- Remove beets from oven and cool. Cut and remove stem and root. Place in a bowl.
Vinaigrette
- Place olive oil, vinegar, Dijon mustard, salt, pepper, and garlic powder in bowl. Whisk to combine.
- Pour vinaigrette over beets and toss. Serve as a side dish or cover and refrigerate for later use.
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