Description
This Roasted Beets recipe is a simple and flavorful way to enjoy tender, sweet beets with a perfect roasted texture. Coated with olive oil, kosher salt, and ground black pepper, these beets make a delightful side dish that complements a variety of meals. Roasting brings out their natural sweetness and creates a delicious caramelized exterior.
Ingredients
Scale
Ingredients
- 3 medium red beets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare Beets: Wash and trim the beets, removing any stems and roots. Leave the skin on for roasting.
- Season Beets: Toss the beets in a bowl with olive oil, kosher salt, and ground black pepper until they are evenly coated.
- Roast Beets: Place the beets on a baking sheet lined with foil or parchment paper. Roast in the preheated oven for about 35 minutes, or until beets are tender when pierced with a fork.
- Cool and Serve: Remove from oven and let the beets cool slightly. Peel the skin off if desired, then slice or cube before serving.
Notes
- You can roast beets whole or peeled; roasting with skins on makes peeling easier after cooking.
- Adjust seasoning to taste by adding herbs like thyme or rosemary for extra flavor.
- Leftover roasted beets keep well in the refrigerator for up to 4 days.
- Use roasted beets in salads, as a side dish, or blended into dips.
