Roasted Beets

A serving platter with several roasted red beets

Easy, nutritious roasted beets! These naturally sweet beets have a delicious earthy flavor. Sliced into salads, served as a side dish or pickled are just a few ideas for this versatile vegetable.

4.67 from 6 votes

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: -8 servings

Calories: 110kcal

Author: Pat Nyswonger

Ingredients

2 to 2-1/2 pounds of fresh beets
4 tablespoons olive oil

Instructions

Preheat the oven to 400°F
Cut off the beet leaves down to 1/2-inch from the top of the beets. Trim the tail to a nub. Do not cut into the top or tail of beet.
Scrub the beets gently with a soft vegetable brush to remove any soil.
Brush oil on each beet and place in an oven-proof, lidded pot such as a Dutch oven. Add the lid to the pot, or cover with foil, and transfer to the oven. Bake for 45 to 60 minutes, depending on their size.
Begin checking for doneness after 45 minutes by piercing one of the largest beets, close to the stem, with a skewer or toothpick. If their is resistance, continue to cook for another 10-15 minutes. Any smaller beets should be checked at the 45-minute checkpoint and if they are tender remove them from the pot and set aside to cool while the larger beets continue to cook!
When all the beets are tender, transfer the pot from the oven, remove the lid and allow to cool for 20-30 minutes until comfortable to handle.
Place a folded paper towel in one hand with a cooled beet. With another paper towel, pinch off the tip end of the beet and push the skin up, all around the beet, toward the top of the beet then give the top a twist to remove the peeling and the stem together.
Season with salt, pepper and use as needed in your recipes.

Notes

Do not cut into the flesh of the beet at the top or end of the beet. This will prevent the beets from 'bleeding' all their juice while they roast.
An oven-proof casserole dish or cast iron skillet may be substituted for a Dutch oven. Cover tightly with foil.
To minimize clean up, a piece of parchment paper or foil may be added to the bottom of the pot.
The beets will stain a wooden cutting board, protect it with a folded pad of paper towels or a plastic, non-porous cutting mat.
Peeling roasted beets under running cold water will wash off some of the sweet juices and nutrients.

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