Roasted Beets
Roasted Beets are sweet and tender and entirely delicious. They are so easy to make and learning how to roast beets the right way is a something every beet lover needs! This roasted beets recipe is quick and easy, no peeling required!
Servings 8
Calories 57kcal
Ingredients
- 6 beets fresh, with steams and leaves still attached
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Kosher salt or sea salt
Instructions
- Preheat oven to 400F. Line a rimmed baking sheet with foil and set aside.
- Scrub beets well to move any dirt or debris. Trim off the leaves and the root end. (Watch video for this step.)
- Place each beet on a piece of foil and drizzle with olive oil and sprinkle with salt. Wrap the foil around the beet and place on prepared baking sheet. Repeat for remaining beets.
- Roast beets at 400F for about an hour for medium to large beets. Start checking smaller beets at 30 minutes. For even cooking, flip beets over about halfway through the cooking time.
- Beets are done roasting when an inserted skewer or toothpick easily pierces the beet and goes straight through to the center of the beet easily.
- Let the beets cool for about 20 minutes or until they are cool enough to handle. Remove the skins by gently rubbing the outside of the beet with a paper towel. The skin should slide off. If you have some serious stubborn skins you can use a paring knife or vegetable peeler to remove those skins.
- Finally, cut the beets into wedges or slices and they’re ready to serve. Keep beets refrigerated until ready to eat for up to 1 week.
Video
Nutrition
Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 920mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg