How to Roast Beets
Roasting beets brings out their naturally sweet flavor more than any other cooking technique. Thankfully it's easy to do and beets are plentiful year round, so you can them to your salads or just enjoy them on their own with a simple vinaigrette.
Servings 4 servings
- 1 pound whole beets unpeeled, any variety
- 1 tablespoon olive oil or coconut oil
- Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees.
Remove tops and scrub beets well under cold water.
Lightly oil beets and season with salt and pepper. Place in small baking dish (a loaf pan works well) and cover with parchment paper. Use a different dish for each color of beets to avoid color contamination.
Bake until tender when pierced with a skewer, about 45 to 60 minutes.
Remove from oven, remove parchment paper, and immediately cover baking dish with plastic wrap. Allow beets to steam for 15 to 20 minutes, to loosen skins.
Rub off skins with fingertips or paper towels. Slice or cut into wedges, cubes, or matchsticks.