Description
This simple and delicious roasted beets recipe offers a perfect side dish with tender, flavorful beets enhanced by a drizzle of extra-virgin olive oil and seasoning. Ideal for adding vibrant color and earthy sweetness to any meal, this straightforward method brings out the natural goodness of beets with minimal effort.
Ingredients
Scale
Vegetables
- 6 medium beets, tops removed and 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 (204°C) to prepare for roasting the beets evenly.
- Prepare the beets: Place each beet on a separate piece of aluminum foil. Drizzle generously with extra-virgin olive oil and season with sea salt and freshly ground black pepper. Wrap each beet tightly in the foil to seal in moisture.
- Roast the beets: Arrange the foil-wrapped beets on a baking sheet and roast in the preheated oven for 35 to 60 minutes. Roast until the beets are fork-tender, adjusting cooking time according to their size and freshness.
- Cool and peel: Remove the beets from the oven and unwrap carefully to avoid steam burns. Allow them to cool until they are safe to handle. Peel the skins off by holding the beets under running water and sliding the skins off with your hands.
- Slice and serve: Cut or slice the peeled beets to your preferred size. Drizzle lightly with olive oil, season again with salt and pepper to taste, toss gently to coat, and serve as a flavorful side dish.
Notes
- Beets vary in cooking time depending on their size; check tenderness by inserting a fork.
- Roasting wrapped in foil helps retain moisture and concentrates flavors.
- Use gloves if you want to avoid staining your hands while peeling beets.
- Leftover roasted beets can be stored in the refrigerator for up to 5 days.
- Add fresh herbs like thyme or parsley for an extra flavor boost if desired.
