I love cooking seasonally and, at this particular time of the summer, the fresh beets are plentiful. This is the easiest way to roast beets and they have more flavor than any other method because the sugars in the beets are not lost in the cooking water. This roasted beets recipe is a favorite of mine and my family.
This is the cleanest way I know how to cook beets. There is no red water to worry about. I also love golden beets and cook them this way as well. Once you have cooked them, you can dress them in any way you choose. I like this simple balsamic vinaigrette because it doesn’t mask the amazing sweetness and flavor of these freshly picked beets. In fact, they are so good that they can be eaten with no dressing at all!! There is nothing like the sweetness of a roasted beet! Give this method a try and you will never cook then any other way again.
- 3 or 4 medium to large beets (try to get them close in size since larger beets will take longer to cook)
- 2T extra virgin olive oil
- 1T balsamic vinegar
- salt and pepper to taste
- Preheat the oven to 425 degrees.
- Cut off the beet leaves and reserve for another use (such as the my Flatbread With Sauteed Greens)
- Wash the beets and wrap each each one individually in aluminum foil.
- Place them on a baking sheet and bake for 45 minutes to an hour or until a skewer goes into the beet easily. No need to unwrap the beet to test for doneness.
- Unwrap the beets and cool long enough to handle them.
- Rub the beets with your fingers to easily remove the skin.
- Cut them in any way you choose.
- Mix together the oil, vinegar, salt and pepper.
- Add to the beets and toss to combine.
- They can be eaten warm, at room temperature or cold.
We hope you enjoy this roasted beets recipe.
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Thalia and Bob