Description
Learn the secret to delicious roasted beets without peeling them! Tender and caramelized, these oven-roasted beets make a lovely side dish. Vegan and gluten-free.
Ingredients
Units
Scale
- 9 x 13- 2 inch deep baking pan
- 2 pounds of beets, 4 -6 medium beets
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon kosher salt, to taste
- black pepper to taste
Garnish with a sprinkle of fresh herbs-parsley, chives, dill, fresh mint or basil are all good choices
Instructions
- Preheat the oven to 350F degrees.
- Trim the beet greens and cut the stems off of the beetroot and scrub well. Just leave the peels on, they are rich in nutrients and perfectly fine to eat (organic is best). Cut the beets in half lengthwise and in half again and then into 1 inch wedges. Small beets may only need 2-4 cuts. Place the cut beets in a pan. Make sure the baking pan is deep enough so that when you cover with foil, the aluminum foil does not touch the beets. (See notes for alternatives to using foil.)
- Toss sliced beets with olive oil and salt and pepper. Cover with foil. (If using golden beets with red beets cook on opposite sides of the pan, if you want to preserve the color.)
- Bake for 40 minutes or until beets are tender. Remove the foil and bake 15-20 minutes more. Beets will be tender and lightly caramelized.
Notes
- Feel free to use a lid if you have one that works, rather than foil. I sometimes use a baking sheet as a lid to cover the Pyrex dish. It works just fine!
- Avoid aluminum foil from touching food. Research has indicated that cooking at high temperatures with aluminum foil can cause the metal to leach into your food. Elevated levels of aluminum intake have been linked to health issues, such as Alzheimer’s disease and other neurodegenerative conditions.
- Feel free to fancy up the beets with a squeeze of orange juice and/or orange zest, drizzles of balsamic vinegar or sherry vinegar, a touch of maple syrup, and a sprinkle of feta cheese or goat cheese.
- Wear gloves to prevent the beets from staining your hands.
- Let the roasted beets cool, then store in an airtight container for 3-5 days. Enjoy them straight from the fridge, at room temperature, or gently rewarm in a skillet or in the toaster oven.
- You can also freeze roasted beets for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 114
- Sugar: 12.3 g
- Sodium: 203.5 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 17.3 g
- Fiber: 5.1 g
- Protein: 2.9 g
- Cholesterol: 0 mg