Roasted Beets

5 from 1 vote

Once you learn how easy it is to roast beets at home, you'll never want canned beets again! Fresh oven roasted beets are a delicious and nutritious choice for salads and more.

Prep Time10

Cook Time45

Total Time55

Course: Vegetable

Cuisine: American

Servings:

Calories: 114kcal

Author: Valerie Brunmeier

Ingredients

6 medium fresh beets assorted colors (I used red and gold)
2 tablespoons extra virgin olive oil or as needed
Fine ground sea salt to taste

Instructions

Preheat oven to 400 degrees F.
Cut off the beet greens as close as possible to the root end. Rinse the beets under cold, running water until clean. Blot dry with paper towels.
Use a sharp knife to trim both ends of the beets. Cut them in half if large or quarter them if very large. Place the beet chunks on a large sheet of heavy duty foil. Be sure to roast different colored beets in separate foil packets. Drizzle with olive oil and sprinkle with a little salt. Enclose the beets in the foil, sealing tightly. Place foil packet on a rimmed baking sheet and transfer the baking sheet to the oven.
Roast for 45 to 55 minutes, or until fork tender. Remove from the oven and allow the beets to cool. When the beets are cool enough to handle, use a paper towel to easily remove the peels.

Notes

Storing Roasted Beets

Refrigerate: Place the cooled beets in an airtight container and store them in the refrigerator for up to 4 to 5 days.

Freeze: For longer storage, you can freeze roasted beets for up to 3 months. Slice or chop them, lay them in a single layer on a baking sheet, and transfer the baking sheet to the freezer. Once the beets are frozen solid, you can transfer them to a freezer-safe bag or container and they won't clump and stick together. When ready to use, just thaw them in the refrigerator overnight.

Nutrition