Roasted beets are a delicious and healthy side dish that can be easily prepared at home. This simple recipe is perfect for those who are looking for a flavorful and nutrient-rich addition to their meals. Roasting beets enhances their natural sweetness and brings out their earthy flavor, making them a versatile ingredient that can be added to salads, sandwiches, and bowls.
Not only are beets low in calories and high in fiber, but they are also rich in vitamins and minerals, such as vitamin C, potassium, and folate. This recipe requires only a few ingredients and minimal prep time, making it a convenient option for busy weeknights.
ROASTED BEETS INGREDIENTS
- Beets: These are the star ingredient of the recipe. Beets are root vegetables that come in a variety of colors, including red, golden, and
- Chioggia. They have a sweet and earthy flavor and are a great source of fiber, vitamins, and minerals.
- Olive oil: This is used to coat the beets before roasting. Olive oil adds richness and helps the beets to caramelize in the oven.
- Salt and pepper: These are used to season the beets and enhance their natural flavors.
- Fresh herbs (optional): Herbs such as thyme, rosemary, and oregano can be added to the beets to add more flavor and aroma.
- Garlic (optional): Garlic can be added to the beets to add a pungent and savory flavor.
- Recommendation: Save the beetroot stems! They taste fantastic as a quick and simple side dish sautéed with salt and garlic.
How to roast beets
Beet preparation. Leave around 1 to 2 inches of the beetroot stem after cutting off the rest of it. Next, gently wash them and scrub any remaining dirt off them.
The beets are baked. Put the beets in a small casserole dish or Dutch oven that may be baked. Because the beets will spill a little bit, line your plate with parchment paper to make cleanup simple and prevent stains. They should be baked for an hour, covered, at 400°F (200°C), or until soft when probed with a knife.
An aside: Since we’re steaming the beets with a lid, you can rub them with oil before baking if you’d like, but it’s not necessary.
Slice and prepare the beets. Slice the leftover stems from the beets after they have cooled to the touch. To remove the skin, submerge them in running water and gently rub it off with your fingertips (if you’d prefer, you can also use gloves or a paper towel to avoid stains). After that, cut the beets into quarters to serve.
Ways to serve roasted beets
The simplest way is — Toss the beets with olive oil, salt, and pepper, and add them to a bowl to serve!
Add goat cheese — This is one of my favorite side dishes to make. Just add little spoonfuls of goat cheese to the bowl and sprinkle some fresh herbs on top. The combination is magical.
Make a beet salad Aside from topping the beets on a leafy green salad, you can also make them the star ingredient! I love to toss them with some oil, red onion, fresh herbs, vinegar, salt, and pepper. Then sprinkle crushed pistachios or other nuts on top!
Everyone can enjoy these roasted beets! If you already enjoy beetroot, I believe you'll enjoy this recipe for roasted beets that don't call for foil and don't require peeling. If you don't already appreciate beets, this roasting technique just could convince you otherwise.
The exteriors of these roasted beets are tender but not quite crisp, and they have a rich, concentrated flavor. They are lightly caramelized. Beets aren't my favorite in every application, but these? Before dinner, I have
STORAGE ADVICE
- Keeping for the week: A batch of roasted beets is a fantastic element for supper preparation! For 4 to 5 days, keep them in the refrigerator in an airtight bag or container.
- They can be frozen for up to three months after being placed in an airtight container.
Flavors to add in roasted beets
- Arugula and other bold greens, including collard greens
- Avocado
- Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
- Black pepper
- Carrots
- Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour
- cream and plain yogurt
- Fennel
- Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon, and thyme
- Honey and maple syrup
- Lemon and orange
- Lentils (here’s how to cook them)
- Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas, and sunflower seeds
- Onions, especially green, red, and shallots
EASY ROASTED BEETS
Ingredients
- 4 to 8 beets
Instructions
- Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash and scrub them clean.
- Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.
- Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin.
- Slice the beets and enjoy simply tossed with olive oil and a little salt and pepper, or in your favorite salad!
LISA’S TIPS
- Don’t toss those beet greens! They’re delicious sauteed (similar to sauteed spinach) and super healthy. I have a recipe for them in my Healthy Meal Prep cookbook.
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