Roasted beets cooked in the oven brings out the sweet side of this humble and healthy root vegetable, and is the easiest way to cook beets.
Course Side Dish
Keyword roasted beets
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
2poundsfresh beets, about 6 medium
2tablespoonsextra virgin olive oil
kosher salt and freshly ground black pepper
fresh herbs for garnish
Preheat the oven to 450°F. Cut the greens from the tops of the beets and save for another use, then trim the bottom of the stems and discard. Scrub the beets under cold water, pat dry with a paper towel and place in a bowl. Toss with the olive oil and generous pinches of salt.
Place the beets in a baking dish and cover tightly with foil. Bake for 1 hour for large beets, or about 45 min for medium. The beets will be done when you can easily slide a sharp knife into their tender centers. Set aside to cool enough to handle.
To peel, trim the ends then use a paper towel in each hand to rub off the skins. If you don't want your hands to get red, wear plastic gloves. Toss with more olive oil and salt and pepper and garnish with fresh thyme or chopped chives.