I’ve always loved beets. My first experience with them was in the old style, restaurant salads back in the 70’s (the olden days). I’m talking iceburg lettuce, lots of thousand island dressing and topped off with a couple of sliced beets. There might have also been a shred of carrot and a garbanzo bean if you were really lucky. My 12 year old palette was in love.
Times have changed and so have our salads, but one thing remains. Beets are more popular than ever. For me, one of the great joys of life is a fresh roasted beet salad with goat cheese, walnuts, and a balsamic vinaigrette. This is one of my favorite dishes to serve for any holiday. So pretty and festive!
When I come across fresh, beautiful beets at the farmers’ market or produce section of my grocery store, it’s difficult for me to resist them. Especially if they’ve got the golden yellow variety. There’s just something about those golden yellow beets. I love using both colors together for a beautiful contrast in salads.
The first step in prepping the beets for the oven is lopping off the beet greens.
The beets should then be scrubbed clean under cold water.
It’s a messy deal to peel raw beets and completely unnecessary at this point. You’ll see why in just a bit.
Cut off the ends of the beets and if they are large, cutting them in half will help them roast more quickly and evenly. Place the beets on a large piece of heavy duty foil and drizzle them with a bit of olive oil. The oil will help to prevent the beets from scorching in the hot oven.
The roasted beets will be full of their own earthy, sweet flavor so I don’t feel the need to add any seasoning, but feel free to salt them if you’d like.
Enclose the beets in the foil and place the foil packets on a baking sheet. Be sure to roast the different colors in separate packets.
Roast them in a preheated 400 degree oven for 45 to 55 minutes. The roasting time will vary depending on how large your beet chunks are.
Check on them after 45 minutes by piercing with a toothpick or fork. Remove the pan from the oven when the beets are fork tender.
When cool enough to handle, use a paper towel to remove the peels. They should glide right off. It’s a wonderful thing.
Beautiful roasted golden beets.
Gorgeous roasted deep red beets. Sweet little jewels.
They can be made ahead and stored in the fridge for up to a week to have on hand to add to your next salad.
- Fresh Beets
- Olive Oil
- Preheat oven to 400 degrees.
- Cut off the beet greens. Scrub the beets under cold, running water until clean. Blot dry with paper towels.
- Use a sharp knife to cut off both ends of the beets. Cut them in half if large or quarter them if very large. Place beet chunks on a large sheet of heavy duty foil. Drizzle with olive oil. Enclose the beets in the foil, sealing tightly. Place foil packet on a rimmed baking sheet and transfer baking sheet to the oven.
- Roast for 45 to 55 minutes, or until fork tender. Remove from oven and allow to cool. When beets are cool enough to handle, use a paper towel to easily remove peels.
- Store beets in an airtight container in the refrigerator for up to a week.
Feel free to add a bit of salt if desired.