Description
Roasted beets are a simple, healthy, and flavorful side dish that enhances the natural sweetness of fresh beets. This recipe guides you through roasting whole beets in foil, which locks in moisture and results in tender, perfectly cooked vegetables with minimal effort.
Ingredients
Scale
Ingredients
- 6 medium beets, tops removed and scrubbed well
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it is hot enough for roasting the beets evenly.
- Prepare the Beets: Place each scrubbed beet on a separate piece of aluminum foil. Drizzle the beets generously with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Wrap each beet tightly in foil to seal in moisture.
- Roast the Beets: Arrange the foil-wrapped beets on a baking sheet and roast them in the preheated oven for 35 to 60 minutes. The cooking time varies depending on the size and freshness of the beets. Roast until a fork easily pierces through.
- Cool and Peel: Remove the beets from the oven and carefully unwrap the foil packets. Let the beets cool until they are safe to handle. To peel, hold each beet under running water and rub the skins off with your hands. The skins should slide off easily.
- Finish and Serve: Slice or cut the peeled beets as desired. Drizzle lightly with olive oil, season to taste with additional salt and pepper, toss gently to coat, and serve immediately as a delicious side dish.
Notes
- Beet roasting times will vary; check tenderness by inserting a fork.
- Using foil helps keep the beets moist and cooks them evenly.
- Peeling beets under running water prevents staining your hands and makes skin removal easier.
- Leftover roasted beets can be refrigerated for up to 5 days.
