How To Roast Whole Beets

Ingredients

Beets:

Foil:

Olive oil and Salt:

Instructions

  1. Preheat oven to 425°.
  2. Rinse beets off in cold water.
  3. Cut off leaves, leaving 1 to 2 inches of stem on the beets and keep the rootlets (tails) in place.
  4. Arrange prepared beets in a single layer on a large sheet of foil.
  5. Drizzle olive oil over the beets.
  6. Lightly sprinkle salt over the beets.
  7. Wrap the beets into a foil packet, making sure to seal tightly.
  8. Place the packet on a baking sheet.
  9. Bake 40 to 50 minutes, or until fork tender.
  10. Remove from oven and carefully open the packet, watching out for steam.
  11. Remove beets to a cutting board and allow to cool. See notes in "Comment Section" concerning staining from beet juice.
  12. Once cool enough, peel off the skins and cut off the tops and roots.
  13. Slice or cut the beets based on need.

Comments

Beets are available in many colors and sizes. Crimson, gold, orange, white, and candy striped are commonly found in produce sections. Sizes vary from round to long and slender and can be no bigger than the tip of your thumb or as big as your fist.

Beets can also be cooked in an Instant Pot or steamed on the stovetop.

Click here for cooking beets in an Instant Pot.

Click here for steaming beets.

Beet juices will stain anything they come in contact with. Peel the beets under running cold water or simply wash hands immediately after handling beets. If staining is a big concern you can wear food service gloves while handling the beets.

To freeze: Completely cool beets, cut into slices or cubes and spread out on a flat baking sheet. Place in the freezer for 1 hour. Remove from freezer and place in an airtight container. The process of flash freezing will prevent beets from sticking together while freezing.

Defrost frozen beets in the fridge overnight then use as you would for any regularly cooked beets.

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