Description
Oven-roasted beets are naturally sweet, tender, and full of rich, earthy flavor. If you’ve ever wondered how to roast beets, this simple method ensures perfectly cooked beets every time.
Ingredients
- 5-6 medium beets
- 3 tablespoons extra virgin olive oil
- Kosher salt or fine-grain sea salt, to taste
Instructions
- Preheat your oven to 400°F (204°C). Trim the tops and roots from the beets, wash them thoroughly, and cut them into wedges. If using convection, preheat your oven to 375°F (190°C).
- Trim the tops and roots from the beets, wash them thoroughly, and cut them into wedges. (No need to peel them.)
- Toss to coat: In a large bowl, toss the beets with oil and salt before spreading them on the baking sheet to keep your hands (and countertops) stain-free. Spread them out in an even layer on a parchment-lined baking sheet.
- Bake for 35–45 minutes, depending on their size, until fork-tender.
- Cool & Serve: Enjoy as-is, or use them in your favorite dishes like Beet & Arugula Salad.
Roasted beets keep in the fridge, covered, for up to 3 days.
Notes
Note: I skip the foil when roasting beets to avoid aluminum leaching and enhance natural sweetness.