The Best Roasted Beets Recipe [Step-by-Step]
Learn how to make the perfect oven-roasted beets with this fool-proof recipe. All you need is raw beets, and you'll have soft, tender beets in less than an hour.
Yield: 6 beets
Calories:
Cost: $8
Equipment
- 1 sheet pan
- Foil
- 1 Cutting board
- Knife
Materials
- 6 medium-large beets
Instructions
- Preheat the oven to 425°F.
- Using a knife and a cutting board, cut off the leaves, stalks, and any other part of the beet that isn’t the bulb.
- Scrub the beets with your hands under cold water to get any access dirt off them. Dry them with a towel.
- With a fork, poke 2-3 holes into each beet.
- Wrap each beet in foil, while leaving a small opening at the top for heat to escape while it’s cooking.
- Place the foil-wrapped beets on a sheet pan, and bake for 50-60 minutes, or until the beets are soft when pierced with a fork. I recommend checking them every 20 minutes or so, especially if you have beets of different sizes. Larger beets will take longer to cook through. So, if you have small beets cooking with your large beets, you may need to pull them out of the oven before the large beets finish cooking.
- Once they are done, cool them to room temperature, for about 20 minutes.
- Next, cut off the butt end, and peel the skins off with your fingers. Start by grabbing the skins from the top of the beet and pull them down to the base of the beet.
- Cut into the desired shape or leave whole to eat.
- Use the cut beets for pickles, snacks, or any other way you like.