How To Roast Beets

April 8, 2014 | How To's
How To Roast Beets | TheSaucyCulinarian.com

Beautiful roasted golden beets.

Roasted beets are one of my favorite items to have on hand in my fridge.  I used them in salads, wraps, as a side on a lunch plate, and much more.  They are good both hot and cold, and are incredibly nutritious.  I used to be intimidated by utilizing beets until I had a restaurant job where I had to prepare roasted beets daily; I was delighted to discover the process was so incredibly easy.

What You Will Need

Beets (red or golden)
Oil for drizzling
Salt
Pepper
Aluminum foil

The Process

Preheat your oven to 350°F

Beets as they come:

How To Roast Beets | TheSaucyCulinarian.com

First, start by snipping off the tops (you can reserve these for later use, if you’d like — they are great in smoothies, as a part of salads, or sautéed).  Don’t worry about cutting the tops off right down at the bulb, these will get rubbed off after roasting.  Snip any roots coming out from the bottoms of the bulbs.  Give the beets a thorough wash.

How To Roast Beets | TheSaucyCulinarian.com

 

Next, take a large piece of aluminum foil and lay the beets on the foil.  Drizzle the beets with oil, salt, and pepper.  Seal up the foil into a pouch — the object is to trap in the steam during roasting, so be sure the seal is quite tight.

How To Roast Beets | TheSaucyCulinarian.com

 

Roast the beets in the oven (you can place the pouch directly on the oven rack, or put it on a baking sheet) for about 1 1/2 to 2 hours, until the beets are “fork tender” (the same as when you bake potatoes).  Remove the pouch from the oven and let stand for a few minutes.  Then, while the beets are still hot, carefully open the pouch, and using a couple of layers of paper towel in each hand, start rubbing off the skins.  Warning, the beets will be quite hot, so please use caution.  Unfortunately, if you wait until the beets cool to remove the skins, well… let’s just say you’re going to need to throw them back in the oven to get them hot again to be able to peel them (I speak from experience).  But if you try to peel the beets while they are still hot and the skins are just not coming off, you may need to seal them back up in their pouch and roast them for another half hour or so.

As you rub off the skins, you will see the beautiful and vibrant colors of the beets!  You can serve them right away, even slice them right away, or let them cool to store them in the fridge for an earthy addition to a salad, sandwich, or wrap at a later time.  I typically let them cool slightly, then slice them to my preferred size, and store them in the fridge in a container for easy grabbing.

You can store them in the fridge for 7-9 days in an airtight container.

 

One response to “How To Roast Beets”

  1. […] the spinach is wilted) 1/4 – 1/2 cup simple homemade vinaigrette, to taste 1/2 cup chopped roasted beets Salt and pepper to […]

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