Roasted Beets

As seen on

Love & Lemons

Total Time

1 hr

Prep Time

15 mins

Cook Time

45 mins

Rating

(42)

Ingredients

4 servings

6 medium beets, tops removed, scrubbed well
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

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Preparation

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Step 1

Preheat the oven to 400°F.

Step 2

Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.

Step 3

Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.

Step 4

Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

Chef’s notes

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar.

Serve them with any weeknight dinner, or add them to a holiday meal.

These oven roasted beets keep well for days in the fridge, so they’re great for making ahead.

Roasted beets can be stored in an airtight container in the refrigerator for up to 3 days, and you can serve them chilled or reheat them in the microwave.

You can also freeze roasted beets for up to 3 months.

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Roasted Beets

Ingredients

Preparation

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Chef’s notes

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