Tender Roasted Beets
Roasted Beets are a vibrant and earthy side for any dish. Roasting unlocks their deep, sweet flavor. Enjoy as as a colorful side dish or in salads, sandwiches, and more!
Servings: 4
Calories: 71kcal
Equipment
- 1 knife
Ingredients
- 4-6 beets
- 4-6 teaspoon olive oil plus more for serving
- kosher salt
- black pepper
- flaky sea salt
Instructions
- Heat oven - Heat the oven to 400°F.
- Wrap and cook beets - Place each beet on an individual piece of aluminum foil that’s large enough to wrap each beet. Drizzle each beet with olive oil and season with kosher salt. Wrap the beets and place on a baking sheet with space in between each one. Bake for 40-60 minutes. The amount of time baked will vary depending on the size of the beets.4-6 beets, 4-6 teaspoon olive oil, kosher salt
- Unwrap and peel - Once tender, remove from foil and allow to cool, then run the beets under cold water and peel the skin. Slice the beets into wedges or slices.
- Season and serve - Place the beets in a serving bowl, drizzle with olive oil, and season with black pepper and flaky sea salt, or your favorite seasonings.flaky sea salt, black pepper
Video
Notes
Storage
- Refrigerate leftover roasted beets in an air-tight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months in plastic wrap. To reheat leftover roasted beets, heat oven to 350°F and place on a baking sheet. Bake in the oven for a few minutes until warm.
- Do not open the oven while the beets cook or the hot air will release making the beets cook slowly and unevenly.
- Make sure the aluminum is sealed around the beets before cooking to ensure the steam thoroughly cooks them.
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg