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.
Servings: 6
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.