Description
A simple and delicious recipe for roasting fresh beets to bring out their natural sweetness and earthy flavor. Perfect as a nutritious side dish that pairs well with a variety of meals.
Ingredients
Scale
Beets
- 6 medium beets, tops removed, scrubbed well
Seasoning
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F to ensure it is hot enough for roasting your beets evenly and thoroughly.
- Prepare the beets for roasting: Place each scrubbed beet on a piece of foil. Drizzle generously with olive oil and season with sea salt and freshly ground black pepper. Wrap each beet individually in the foil.
- Roast the beets: Arrange the foil-wrapped beets on a baking sheet and roast for 60 minutes or until a fork easily pierces through them, indicating tenderness. Cooking time depends on beet size and freshness.
- Cool and peel the beets: Remove beets from the oven and unwrap the foil carefully. Let them cool until they are safe to handle. Peel the skins by sliding them off under running water using your hands.
- Slice and season: Cut or slice the peeled beets to your preferred size. Drizzle lightly with olive oil, season with salt and pepper to taste, toss gently, and serve.
Notes
- You can test beet doneness by inserting a fork or skewer; it should slide in with little resistance.
- Roasted beets can be stored in the refrigerator for up to 5 days, making them great for meal prep.
- For added flavor, try tossing sliced beets with fresh herbs like thyme or rosemary after roasting.
- Peeling the beets under running water helps remove skins easily and reduces mess from beet juice staining.
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
