How To Roast Beets

How To Roast Beets-1 Beets are beautiful and unique vegetables. They have a really great firm texture and taste sweet and earthy.

Russians have used beets for centuries. They were one of those hardy vegetables that could be grown in the short Russian summers and then stored really well for those long winters.

You can eat beets raw, and they taste phenomenal, not only sweet and juicy, but so crunchy too. Many recipes require the beets to be cooked. You could boil them in some water until they are tender, of course, but nothing beats the roasting method. As the beets roast in the dry heat of the oven, the sugars caramelize and the flavor of the beets becomes so much more intense and rich.

Instructions:

Preheat the oven to 400 degrees. Scrub the beets and cut off the tops and the roots.

(Save the beet greens to use in other recipes. I add beet greens to Borsch and they really add great flavor to the soup.)

Wrap the beets in aluminum foil. I like to wrap the beets in a double layer of aluminum foil; it just gives an extra layer of protection from the heat while the beets steam and roast inside their aluminum coat.  How To Roast Beets-1-3

How To Roast Beets-1-4 Place the wrapped beets on a rimmed baking sheet and bake in the preheated oven for 35-65 minutes, depending on the size of the beets.

Beets aren’t fussy vegetables. If you have something else in the oven, you can put the beets in there too. As long as the temperature is anywhere from 350-450, the beets will roast right along with whatever else you’ve got cooking, you just have to adjust the cooking time of the beets, depending on how hot the oven is. Keep checking the beets for doneness every 20 minutes or so. The beets should be tender enough to be pierced with a fork or a skewer.

How To Roast Beets-1-5 If the beets are starting to scorch but aren’t tender yet, add a Tablespoon of water into the wrapped beet, rewrap it and continue baking.

Peeling beets is really easy too. When the beets are cool enough to handle, use a paper towel and just peel off the skin. It slides right off.

How To Roast Beets-1-6

How To Roast Beets-1-7 Store the roasted beets in the refrigerator for up to a week. If you’re not going to use them right away, it’s best to store them with the skin on and peel before using them in a recipe.

This is the simplest method of roasting beets. This is the way I do it whenever I’m prepping the beets to be used in another recipe.

You can also drizzle the beets with oil and sprinkle with salt and pepper before wrapping them in aluminum foil and roasting. The beets will already be seasoned for you and you’ve got a ready-made salad:). 

How To Roast Beets
 
Author:
Recipe type: Miscellaneous
Ingredients
  • Beets
Instructions
  1. Preheat the oven to 400 degrees. Scrub the beets and cut off the tops and the roots.
  2. (Save the beet greens to use in other recipes. I add beet greens to Borsch and they really add great flavor to the soup.)
  3. Wrap the beets in aluminum foil. I like to wrap the beets in a double layer of aluminum foil; it just gives an extra layer of protection from the heat while the beets steam and roast inside their aluminum coat.
  4. Place the wrapped beets on a rimmed baking sheet and bake in the preheated oven for 35-65 minutes, depending on the size of the beets.
  5. Beets aren't fussy vegetables. If you have something else in the oven, you can put the beets in there too. As long as the temperature is anywhere from 350-450, the beets will roast right along with whatever else you've got cooking, you just have to adjust the cooking time of the beets, depending on how hot the oven is. Keep checking the beets for doneness every 20 minutes or so. The beets should be tender enough to be pierced with a fork or a skewer.
  6. If the beets are starting to scorch but aren't tender yet, add a Tablespoon of water into the wrapped beet, rewrap it and continue baking.
  7. Peeling beets is really easy too. When the beets are cool enough to handle, use a paper towel and just peel off the skin. It slides right off.
  8. Store the roasted beets in the refrigerator for up to a week. If you're not going to use them right away, it's best to store them with the skin on and peel before using them in a recipe.
Notes
You can also drizzle the beets with oil and sprinkle with salt and pepper before wrapping them in aluminum foil and roasting. The beets will already be seasoned for you and you've got a ready-made salad:).

 
Signature

Related posts:

Comments

  1. Valentin Goncharenko Jr says

    Great post Olga! Phenomenal photos as always! Love the bright colors:) fantastic work:)

  2. Yuliya says

    I’ve roasted beets before but I just layed them out in a baking dish and did it that way. I have a very good recipe for a canned salad with beets that my family all loves. I can’t wait for summer when the vegetables are cheaper and ill make a lot of it again. This sounds like a good way to do it.

  3. Natasha says

    Great post Olga! Can I roast beets and freeze them and use it later on for borsch? Have you done that?

  4. Nina says

    HI, Olga,

    I just wanna tell you THANKS for your great tips.
    I roast 12 beets last week by wrapping in foil and bake them on my muffin pan. It was convenient! I roast them on the bottom shelf of my oven during baking other staff.

    I really, really like them. I made COLD BEET HOLODNIK from your blog
    http://www.olgasflavorfactory.com/soups/cold-beet-holodnik/
    and rest of them we :) NOT (almost all of them I ate by myself), took with me to work and ate with salad, bread or just separate.
    THEY WERE SOOO GOOD.
    HIGHLY RECOMMEND USING ROASTED BEETS INSTEAD BOILING THEM IN THE WATER !!!

    I give you FIVE STARS FOR THIS TIPS !!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>