Description
Enjoy a simple and flavorful side dish with these roasted beets that are perfectly tender and naturally sweet. Roasting enhances their earthy flavor while providing a deliciously caramelized texture. This easy recipe requires minimal ingredients and effort, making it perfect for a healthy addition to any meal.
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 (205°C) to prepare for roasting the beets evenly and thoroughly.
- Prepare the Beets: Place each scrubbed beet on a piece of aluminum foil. Drizzle generously with extra-virgin olive oil, then sprinkle salt and freshly ground black pepper over each beet. Wrap each beet tightly in the foil to lock in moisture during roasting, and place the wrapped beets on a baking sheet.
- Roast the Beets: Place the baking sheet in the preheated oven and roast the beets for 35 to 60 minutes. The roasting time depends on the size and freshness of your beets; they are done when a fork can easily pierce through to the center.
- Cool and Peel: Carefully remove the hot foil packets from the oven and unwrap once cooled enough to handle comfortably. To peel, hold the beets under running water and rub the skins off gently with your hands; the skins should slide off easily.
- Finish and Serve: Slice or cut the peeled beets as desired. Drizzle lightly with olive oil and season with additional salt and pepper to taste. Toss gently to coat and serve as a nutritious and delicious side dish.
Notes
- Beets vary in cooking time depending on size; check for doneness by inserting a fork or skewer.
- Wrapping each beet individually prevents flavors from mixing or moisture loss during roasting.
- Use gloves if you want to avoid staining your hands while peeling beets.
- Roasted beets can be stored in the refrigerator for up to 5 days and used in salads or other dishes.
