How to Roast Beets

This is an easy, no-fail way to make deliciously tender, silky-textured, earthy, sweet-tasting roasted beets.

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Course: Salad, Side Dish

Cuisine: America

Keyword: beets, roasting vegetables

Prep Time: 5

Cook Time: 55

Cooling time: 30

Total Time: 1 30

Servings:

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.

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.