Ingredients
Method
Roasting and Serving
- Preheat the oven to 400°F.
- Place each beet on its own sheet of foil. Drizzle generously with olive oil and season with salt and pepper. Wrap the beets tightly in the foil and arrange them on a rimmed baking sheet. Roast for 35 to 60 minutes, or until a fork slides easily through the center. The exact time depends on the size and freshness of the beets.
- Remove the beets from the oven and let them rest in the foil until cool enough to handle. Once cool, slip the skins off with your fingers, using cool running water to help them release easily.
- Slice or cut the beets as desired. Lightly drizzle with fresh olive oil, season to taste with additional salt and pepper, toss gently, and serve.
Nutrition
Notes
Smaller beets cook faster, so start checking around 35 minutes and pull any that are tender.
If you want quicker roasting, peel and cut the beets into wedges before roasting, then reduce the cook time to about 25 minutes.
Store leftovers in a sealed container in the refrigerator for up to 5 days.
Roasted beets are delicious warm, at room temperature, or chilled over arugula with goat cheese and toasted almonds.
Season lightly before roasting and adjust salt after the beets are finished for the best balance.
The skins should slip off easily once the beets are cool; holding them under running water makes this even simpler.
Add a splash of sherry vinegar or lemon juice at the end for brightness if you like.