Description
Roasted Beets offer a simple, flavorful, and nutritious side dish perfect for any meal. This recipe guides you through roasting whole beets wrapped in foil for tender, sweet results with minimal prep.
Ingredients
Scale
Ingredients
- 6 medium beets, tops removed and scrubbed well
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting the beets evenly.
- Prepare the Beets: Place each whole beet on a piece of aluminum foil. Generously drizzle olive oil over each beet, then season with sea salt and freshly ground black pepper to enhance their natural flavors.
- Wrap and Roast: Wrap each beet tightly in the foil, ensuring no steam escapes, and place them on a baking sheet. Roast in the preheated oven for 35 to 60 minutes, depending on beet size and freshness, until they are fork-tender when tested.
- Cool and Peel: Carefully remove the foil from each beet and allow them to cool until they are comfortable to handle. Peel the skins by holding the beets under running water and sliding the skins off gently with your hands.
- Slice and Season: Cut or slice the peeled beets to your desired thickness. Lightly drizzle with olive oil again, season with additional salt and pepper if desired, toss gently to coat, and serve as a delicious side dish.
Notes
- Roasting times may vary based on beet size; check doneness by piercing with a fork.
- Wrapping beets in foil steams them slightly, ensuring tenderness and moisture.
- Peeling under running water helps loosen the beet skin easily without staining your hands excessively.
- Use fresh beets with firm flesh for the best texture and flavor.
- Leftover roasted beets can be stored in the refrigerator for up to 5 days.
