Oven Roasted Beets Recipe
A simple and fool proof way to make roasted beets. Perfect for all your beet-centric recipes!
Servings: 4
Cost: $5
Equipment
- 1 baking sheet
- Aluminum foil or parchment paper optional
- latex gloves optional
Ingredients
- 4 beets
- 2 tbsp olive oil
- 2 tbsp kosher 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
- Store roasted beets in an airtight container in the refrigerator for up to 5 days.
- Roast time may vary depending on the size of your beets.
- Once cooled, the skins should rub off easily with your fingers or a paper towel.
- Roasted beets can be frozen for up to 3 months.
Nutrition
Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3552mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.6mg