How to Make Oven Roasted Beets
Simple and easy, this Oven Roasted Beets recipe is the only way we make them here. Keep them stashed in your refrigerator for use in smoothies, soups, salads or just as a nutrient rich side dish. You’ll never cook your beets any other way again.
Well, this week just flew right by….can you believe it’s already THURSDAY and we’re almost halfway through the month of January which means we’re that much closer to summer. We’re due for our first snow “storm” of the year and I’m, actually, soooo excited about it. Even though it sounds like we’re on the weaker end of the storm with a whopping 1-2 inches at best.
But we just outfitted the family with new skis and snowboards this year so we’re ready for snow so we can get our “ski” legs back. It’s such a great way to enjoy the outdoors in the winter because I’m not one for getting outside and playing in the snow for no good reason. I need to move….to keep warm….because winter is friggin cold, man.
And since it’s cold I’ve been roasting everything. This is the only time of year that I don’t really mind have the oven blazing away all day long. One of my favorite things to cook in the oven are beets. There’s really nothing like Oven Roasted Beets and they’re incredibly versatile, too!
I used to HATE beets when I was little. There was something off about the flavor, it just tasted weird….it was on the list of gag-worthy foods for me. My mom loved my drama at the table….I just know she did. But over time, (like when I was 27) I learned to LOVE roasted beets and my obsession hasn’t gone away at all.
How to Roast Fresh Beets
Roasting beets is so easy to do and you only need a couple ingredients. I like to roast my beets without foil….for no other reason than I think it helps the skins come off a little easier when they cool. The outside of the beets start to become a little blistered and charred which pulls the skin away from the flesh of the beet.
Also, the flavor of beets is somewhat strong so you wouldn’t want to overdo it with seasoning or other flavors. Simple is best here.
Lastly, I like to roast beets whole as opposed to sliced or diced since it allows for easier peeling and more options for recipes later in the week.
To Roast Beets:
- Line a baking sheet with foil.
- Cut off the beet greens approximately 1/2 inch from the top of the beet. Save the greens for a salad, smoothie or sauté them in olive oil.
- Scrub the beets thoroughly. Coat the outside of the beets with olive oil and sprinkle liberally with kosher salt.
- Arrange the beets on the baking sheet with plenty of space in between.
- Roast the beets in a 425 degree oven for approximately 45-50 minutes or until fork tender.
How to Remove the Skin from Roasted Beets
Unlike raw beets, roasted beets skin is easily removed without a vegetable peeler. Once the beets have cooled enough to handle, simply rub the skins off with your hands. The skin should peel right off. To help the process along, you can peel them under cold water which will speed up the process a bit.
How to Roast Beets Quickly
If you want to speed up the process of roasting beets, you have a few options here:
- Crank up the heat to 450 degrees and bake the beets for approximately 35-40 minutes. It only shaves of a little bit of time but if you’re in a hurry, it does help a bit. Why don’t I do this in the first place? The higher temperature can cause the outside of the beets to toughen a bit so I like to step it down to a lower temperature so they cook slightly slower and more gently.
- Buy small beets to roast in the oven. Smaller beets will cook much faster than large beets cutting your cooking time significantly (especially if you crank the heat up a bit.)
- Cut your beets into quarters and roast them in smaller pieces. The smaller pieces will cook much more quickly BUT be sure to peel your beets prior to cutting since it may be more difficult to remove the skins.
- Par cooking your beets in the microwave can shave off a significant amount of time. Simply place your beets on a microwave safe plate and prick with a fork a few times. Cook on high for 5-7 minutes then transfer to a baking sheet, coat with olive oil and salt. Bake the beets in a 425 degree oven for 10-15 minutes until fork tender.
Do you really need to peel beets?
The short answer…..no. You don’t have to peel your beets, in fact, you can eat the skins and they’re fiber packed. BUT be warned the skin of a beet does taste a bit bitter and nasty so just be aware that it’s not the most pleasant tasting thing you’ll ever put in your mouth.
Health Benefits of Beets
One of the many reasons we’re BIG BEET FANS here are the MANY health benefits of beets. Whenever we’re feeling a bit yuck, we turn to beet juice to kind of flush everything out. My husband swears by an increase in energy immediately after drinking beet juice…..I should really drink more of it because I don’t feel anything like I do with the rush of a coffee buzz.
Here are some of the many health benefits of eating beets:
- Beets are extremely low in calories but PACKED with valuable vitamins and minerals. In fact, they contain a little bit of every nutrient you need.
- They help keep blood pressure in check. Beets contain a high concentration of nitrates which can lower blood pressure reducing the risk of heart attack and stroke.
- Beets may even enhance athletic performance by improving oxygen use and time to exhaustion.
- Beets may even have anti-inflammatory effects.
- Beets are a good source of fiber which is necessary to ward off a wide array of chronic illness.
- Beets are low in calories and high in water content which can help aid in weight loss.
Looking for some easy recipes using roasted beets? Try these favorites:
- Roasted Golden Beet and Arugula Salad
- Easy Pickled Red Beet Eggs
- Roasted Golden Beet and Whipped Goat Cheese Salad
Some of my favorite recipes to serve roasted beets with are:
- Oven Baked Chicken Breast – Fast and so easy!
- Parmesan Crusted Chicken – a kid favorite!
- Rotisserie Style Chicken – a mom favorite!
How to Make Oven Roasted Beets
- 4 beets
- 2 tbsp olive oil
- 2 tbsp kosher salt
- Preheat oven to 425 degrees.
- Line a baking sheet with foil and set aside.
- Trim the beet greens approximately 1/2 inch from the top of the beet and save the greens for another use.
- Scrub the beets clean and pat dry. Coat with olive oil and kosher salt.
- Arrange the beets on a baking sheet and transfer to the oven.
- Roast beets for 45-50 minutes or until fork tender.
- When the beets are cool enough to handle, cut off the stem end of the beet. Gently rub away the skin from the beet with your hands and set aside. Repeat with the remaining beets.
- Slice or dice the beets to use in your favorite recipes.