Zesty Citrus-Spiced Roast Beets In The Oven Recipe

Roast Beets in the Oven with ease for a naturally sweet and tender side dish that elevates any meal.

Roast Beets In The Oven Recipe

Master the art of making Roast Beets in the Oven with a foolproof method that transforms this humble root vegetable into a tender and sweet delight. Whether you’re roasting them whole or in slices, these beets come out with crisp edges and a rich flavour that’s perfect as a side dish, in salads, or even as a healthy snack. Enhancing your meals is effortless with this simple guide to infusing natural sweetness and irresistible texture into every roasted beet.

INGREDIENTS

• 1 bunch of fresh beets
• 1 tablespoon olive oil or avocado oil
• Kosher salt
• Black pepper

INSTRUCTIONS

TO ROAST BEETS WHOLE

• Prepare the beets. Cut the leafy tops off of the beets if they are still attached and save them for cooking in stir fry or soups.
• Use a vegetable scrubber to scrub the beets while holding them under a light stream of running water to remove any excess dirt from the skin. Then just lightly pat them dry.
• Roast the beets. Preheat the oven to 400 degrees F. Place the beets either one at a time or together, depending on their size into a piece of foil. Drizzle them with a little bit of olive oil and season with a sprinkle of salt and pepper. Close up the foil packet and place them onto a baking sheet. Cook in the oven for 45-50 minutes until fork tender.
• Let cool and peel. Remove the beets from the oven and let them rest for a few minutes until they are cool enough to handle.
• To peel the skin away from the beets, use a clean paper towel and scrub the skin off using the edge of the paper towel. It should easily slide off, then discard the skin.
• Slice and serve or store. Slice or chop up the beets and enjoy them as a healthy snack or side dish. You can also store beets in an airtight container in the refrigerator for up to 7 days.

TO ROAST BEETS SLICED OR CHOPPED

• Prepare the beets. As previously mentioned, slice off the green leaves and save them for use in another recipe. Then scrub the beets well to remove any excess dirt.
• Peel and slice or chop. Use a vegetable peeler and easily peel the skin off the beets. This can get a little messy since the beet juice can stain your hands a bit, so feel free to wear some gloves to do this or just wash your hands well afterward.
• Cut the beets by slicing them in half and cutting them into half-moon shapes or 1-inch cubes.
• Use a plastic or silicone cutting board that can be easily cleaned.
• Season and roast the beets. Place the sliced beets onto a lined baking sheet, drizzle them with a little bit of olive oil, and sprinkle them with salt and peppers.
• Lightly toss them to coat them all. Place the beets into the oven and roast at 400 degrees F for 12-15 minutes, until they are nice and crispy around the edges and soft and tender in the center.
• Remove, let cool, and serve. When the beets are done cooking, remove them from the oven and let them cool for a few minutes. Serve and enjoy on salad (my personal favorite) or as a healthy side dish or snack.

Serving Suggestions

• Crispy Breaded Chicken Breast
• Easy Healthy Turkey Meatballs
• Healthy Turkey Meatloaf
• Roasted Butternut Squash
• Mashed Sweet Potatoes
• Easy Sautéed Spinach
• Beet and Goat Cheese Salad

Tips and Tricks

• Choose medium to small beets with greens that aren’t wilted or brown for best flavor and freshness. Avoid soft or mushy beets with blemishes.
• Store uncooked beets dry in a ziplock bag with air removed, in the crisper drawer of your fridge for up to 3 days.
• Don’t discard the greens; they can be used in salads, stir fries, or soups like other hearty greens.