Can I roast beets without foil?

Absolutely! You can roast beets in a covered baking dish with a small amount of water at the bottom. The key is creating a moist environment so they steam while roasting. You can also roast them directly on a baking sheet, but you'll want to add a bit more oil and turn them occasionally.

How do I prevent beet stains on my hands?

The running water method described in the recipe helps minimize staining, but wearing disposable gloves while handling peeled beets is the surest way to prevent pink fingers! If your hands do get stained, rubbing them with lemon juice or a paste of baking soda and water can help remove the color.

Can I roast beets ahead of time for meal prep?

Definitely! Roasted beets are perfect for meal prep—they actually taste better after a day or two in the refrigerator. Roast a batch on the weekend, then use them throughout the week in salads, grain bowls, or as a quick side dish.

My beets are taking longer than 60 minutes to cook. What's happening?

Larger or older beets can take significantly longer to roast. If your beets are particularly large, consider cutting them in half before wrapping to reduce cooking time. Also, check your oven temperature with an oven thermometer—some ovens run cooler than their setting indicates.

Roasted Beets Recipe - LazyDayRecipes

Description

A simple yet delicious recipe for perfectly roasted beets. With minimal ingredients and an easy method, this dish is naturally sweet, tender, and versatile. Perfect as a side dish, addition to salads, or served with your favorite condiments.

Ingredients

Scale

6 medium beets, tops removed, scrubbed well
Extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper

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Instructions

Preheat the Oven
Preheat your oven to 400°F. This ensures that your beets roast evenly and develop a sweet, caramelized flavor.
Prepare the Beets
Place each beet on a piece of foil. Drizzle each one generously with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Wrap the beets tightly in the foil to lock in moisture and flavor.
Roast the Beets
Place the foil-wrapped beets on a baking sheet and roast for 35 to 60 minutes. Roast until the beets are fork-tender. The cooking time may vary depending on the size and freshness of the beets, so check periodically.
Peel the Beets
Once the beets are done roasting, remove them from the oven and allow them to cool until they’re comfortable to handle. Unwrap the foil, and under running water, gently slide the skins off with your hands. Discard the skins.
Slice and Serve
Slice or cut the beets into your desired thickness. Drizzle lightly with olive oil and season to taste with more salt and pepper. Toss to combine, and serve as is, or follow the blog for additional serving suggestions.

Notes

Pair roasted beets with goat cheese, walnuts, or arugula for a flavorful salad.
Adding citrus (like orange segments or zest) can brighten up the flavor of roasted beets.
For easier cleanup, line the baking sheet with parchment paper under the wrapped beets.
You can roast multiple batches and store them in the refrigerator for up to 3-4 days.

Nutrition

Serving Size: 1 beet
Calories: 90
Sugar: 8g
Sodium: 180mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg