Description
This recipe for roasted beets is a simple and delicious side dish that brings out the natural sweetness and earthy flavors of beets through oven roasting. Wrapped individually in foil and cooked to tender perfection, these beets are easy to prepare and pair well with a variety of meals.
Ingredients
Scale
Beets
- 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: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting the beets.
- Prepare the Beets: Place each scrubbed beet on a separate piece of aluminum foil. Drizzle each beet generously with extra-virgin olive oil and season with sea salt and freshly ground black pepper. Wrap each beet tightly in the foil to lock in moisture during roasting.
- Roast the Beets: Arrange the foil-wrapped beets on a baking sheet and roast in the preheated oven for 35 to 60 minutes. Roasting time depends on the size and freshness of the beets. Check doneness by inserting a fork; it should slide in easily when the beets are tender.
- Cool and Peel: Carefully remove the foil packs from the oven and unwrap them. Let the beets cool until they are safe to handle. To peel, hold the beet under running water and rub or slide the skin off with your hands—it should come off easily.
- Finish and Serve: Slice or cut the peeled beets as desired. Drizzle lightly with extra-virgin olive oil, season with additional salt and pepper to taste, toss gently to coat, and serve warm or at room temperature as a flavorful side dish.
Notes
- Cooking time varies depending on beet size; larger beets will need closer to 60 minutes.
- Foil wrapping helps to keep the beets moist and allows for even cooking.
- Beets can be roasted ahead of time and refrigerated; reheat gently before serving.
- Use gloves when handling beets to avoid staining your hands.
