Oven Roasted Beets
Oven Roasted Beets are a delicious and nutritious addition to any meal! This simple recipe brings out the natural sweetness and earthy flavor of the beets, transforming them into a versatile side dish or a flavorful component in warm salads.
Servings: 4 servings
Ingredients
- 2 large beets or 3 medium, or 4 small. Scrubbed well.
- 1 tbsp olive oil
- ¼ tsp salt more to taste
Instructions
- Preheat the oven to 400F.
- Trim the rough tops from the beets, and quarter them if they’re large, halve them if they’re medium, but you can keep baby beets whole. Wear disposable gloves to avoid staining your fingers (this is not necessary with golden beets or candy striped varieties).
- Place the beets in the middle of a large piece of foil and drizzle with the olive oil. Sprinkle with salt and wrap up in a tight package with the seam at the top to avoid any leakage.
- Roast for 1 hour 30 minutes to 2 hours until the beets are fork tender.
- Once they’re cool enough to touch the skins should easily rub off before you continue with your chosen recipe.
Video
Notes
Leftovers and storage: Roasted beets will keep in the fridge for up to 5 days.
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg
