Roasted Beets Recipe
Beets, also known as beetroot, have a fascinating history dating back to ancient times. Originally cultivated in the Mediterranean region, early varieties were primarily grown for their greens rather than their roots.
Equipment
- Baking sheet or roasting pan
- Aluminum foil or parchment paper
- Sharp knife
- Cutting board
- Mixing bowl
- Oven
Ingredients
- 4 medium-sized fresh beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
Instructions
- Preheat the Oven:Preheat your oven to 400°F (200°C) to ensure even roasting.
- Prepare the Beets:Wash the beets thoroughly under running water to remove dirt.
- Cut off the greens and roots, but don’t peel them—the skin will slip off easily after roasting.
- Wrap the Beets:Individually wrap each beet in aluminum foil. Alternatively, place them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper before sealing the foil or leaving them uncovered.
- Roast the Beets:Place the wrapped beets on a baking sheet. Roast for 45–60 minutes, depending on their size.
- To check doneness, insert a knife or skewer into the beet—it should slide in easily.
- Cool and Peel:Once roasted, let the beets cool slightly for about 10 minutes.Gently rub the skin off with a paper towel or your fingers (wear gloves to avoid staining).
- Slice and Season:Slice the peeled beets into wedges or rounds. Toss them in a bowl with olive oil, a pinch of salt, black pepper, and optional seasonings like thyme, rosemary, or balsamic vinegar.
- Serve and Enjoy:Serve the roasted beets warm as a side dish, toss them into a salad, or enjoy them cold with a dollop of yogurt or goat cheese.