This post may contain affiliate links which won’t change your price but will share some commission.
This is an easy, no-fail way to make deliciously tender, silky-textured, earthy, sweet-tasting roasted beets.
Why We Love this Method for Cooking Beets
Roasting beets is a super simple hands-off method for cooking a perfect fork-tender earthy beet. Simply wrap them in foil, roast, cool, rub off the skin, and service.
Beets are a versatile vegetable that can be eaten alone with some salt and pepper, sliced to make a simple salad with Beets and Goat Cheese, pickled, or as a vegetable side dish with chicken or pork.
Ingredients
How To Roast Beets
- Wash and dry beets.
- Cut off the tops and bottoms of the beets.
- Place each beet into a square piece of aluminum foil.
- Drizzle the tops with olive oil, salt, and pepper.
- Close the foil to make small packets.
- Roast for 45-55 minutes at 425°.
- Carefully open the tops to let the steam release.
- Cool for at least 30 minutes.
- Rub the sides of each beet with the aluminum foil pieces and the skin will fall right off.
- The beets are now ready to eat.
Krazy Kitchen Mom Tips
- Be sure to clean the beets well since they grow in the ground. I prefer to wash them and let them dry on the countertop for 1 day.
- Be very careful when opening the foil packets to release the steam. I recommend using tongs or 2 forks to carefully open the packets.
- Let the beets cool until you can handle them before rubbing off the skin.
- Did you know that you can eat raw beets? Once they are washed and peeled they can be grated or sliced very thin for salads or garnishes. Of course, they will be crunchy rather than silky and tender.
More KKM Recipes
- Blackberry Melon Salad
- Asian Style Chicken Meatballs
- Rotiserrie Chick Pot Pie
- Cheeseburger Stuffed Peppers
How to Roast Beets
This is an easy, no-fail way to make deliciously tender, silky-textured, earthy, sweet-tasting roasted beets.
Print
Pin
Rate
Servings: 3
Ingredients
- 3 beets
- 1 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 425°.
- Wash and dry beets.
- Cut off the tops and bottoms of the beets.
- Place each beet into a square piece of aluminum foil.
- Drizzle the tops with olive oil, salt, and pepper.
- Close the foil to make small packets.
- Roast fOR 45-55 minutes.
- Carefully open the tops to let the steam release.
- Cool for at least 30 minutes.
- Rub the sides of each beet with the aluminum foil pieces and the skin will fall right off.
- The beets are now ready to eat.
Notes
Krazy Kitchen Mom Tips
- Be sure to clean the beets well since they grow in the ground. I prefer to wash them and let them dry on the countertop for 1 day.
- Be very careful when opening the foil packets to release the steam. I recommend using tongs or 2 forks to carefully open the packets.
- Let the beets cool until you can handle them before rubbing off the skin.
- Did you know that you can eat raw beets? Once they are washed and peeled they can be grated or sliced very thin for salads or garnishes. Of course, they will be crunchy rather than silky and tender.
Leave a Reply