A simple and fool proof way to make roasted beets. Perfect for all your beet-centric recipes!
Prep Time5 minutesmins
Cook Time50 minutesmins
15 minutesmins
Total Time55 minutesmins
Course: Side Dish, vegetable
Cuisine: American
Keyword: roasted beets
Servings: 4
Calories: 97kcal
Author: Kellie
Cost: $5
Equipment
1 baking sheet
Ingredients
4beets
2tbspolive oil
2tbspkosher salt
Instructions
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.
Notes
Roasted beets can be stored in the refrigerator in an airtight container for up to 5 days.