Oven Roasted Beets
These Oven Roasted Beets are wrapped in foil with a drizzle of olive oil and kosher salt, then roasted until fork tender. It's an easy, hands-off method that works for beets of any size.
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Roasted beets are hard to beat. They’re a simple side dish for late summer through winter, and they only require a few ingredients. I picked up some extra-large beets at the farmers market and immediately knew this foil-wrapped method I’ve used for years is exactly how I wanted to prepare them. It works for beets of all sizes, and they always turn out perfectly tender.
The best part is these can be roasted in advance, then sliced or diced and enjoyed throughout the week in salads or as a side dish.
How to Roast Beets
Beets are seasonally available in the summer through early October at grocery stores and farmers markets. If you buy them with the greens attached, chop those off and wash the beets. You can save the greens for another recipe or compost them. No need to peel the beets for this method.
Tear off a piece of aluminum foil for each beet. Drizzle a bit of olive oil on the beet and spread it all over to coat. Season generously with kosher salt. Wrap the foil to fully enclose the beet and create a steaming pouch. For smaller beets, you can put multiple beets in a single foil pack instead.
Place the foil-wrapped beets on a baking sheet and roast on the middle rack at 400 degrees F until the beets are fork tender. For smaller beets, the bake time will be as little as 30 minutes, while larger beets (like the ones I used here) can take up to 75 minutes or longer.
How to Peel Roasted Beets
Once roasted, carefully open the foil packs to release steam and let the beets cool for 10 to 20 minutes, depending on their size, until they can be handled. Remove the foil and gently pull away the outer skin. I like to use a paper towel to grip the skins, as it helps them slide right off. Be sure to do this over the sink or a garbage can to avoid staining your countertops.
Peeling under running water can also help avoid staining your hands, or you can wear disposable gloves, which I’ve done, too. If you do get stains on your hands or countertop, rub with a cut lemon as soon as possible. The acid helps break down the stain so it rinses away more easily.
Once peeled, use a sharp knife to dice or slice.
Serving Suggestions
Serve with a drizzle of olive oil, salt and pepper, or dice these up and add them to an arugula salad. You can also use them to make beet hummus or this Beet & Orange Salad, which is great for dinner parties.
Oven Roasted Beets
Ingredients
- 4 to 6 large beets
- Olive oil
- Kosher salt
- Black pepper, for serving
Instructions
- If your beets have the greens attached, chop those off and wash the beets. No need to peel them for this method.
- Tear a piece of aluminum foil for each beet. Place a beet in the foil, drizzle with olive oil, and season generously with kosher salt. Rub to fully coat. Wrap the foil to enclose the beets, creating a steaming pouch.
- Bake on the middle rack at 400 degrees F until the beets are fork tender. Smaller beets will take as little as 30 minutes, while larger beets can take up to 75 minutes or longer.
- Let the beets cool until they can be handled. Remove the foil and gently pull away the outer skin.
- Once peeled, use a sharp knife to dice or slice. Serve with a drizzle of olive oil, salt, and pepper, or use for other recipes.
Notes
- Store peeled, sliced or diced beets in an airtight container in the refrigerator for up to a week.
- Beet skins can stain, so I like to peel them over the sink with cool running water or a garbage can, using paper towels for extra grip.
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