Many people grew up eating canned beets, or limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beets are a favorite way to prepare these red beauties, and it tastes great, too.
Roasting Beets
Roasting brings out the full sweetness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled, and make sure to use pure or light olive oil when roasting them. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.
Serving Suggestions
The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta; this is nice with fresh rocket (arugula).
Tips for Preparing Delicious Beetroot
- Beet juice will easily stain skin and porous materials. Take care when handling the beetroot: An apron will help protect clothing. Don't use your best cutting board (a bleach solution can clean wood and plastic). If you prefer not to wear gloves, rub wet salt and lemon juice onto your hands, then wash with soap and water.
- Use regular olive oil for this recipe. The high temperature required for roasting will exceed extra-virgin olive oil's smoke point, altering the taste and filling your kitchen with smoke.
- Use flaky sea salt. We suggest using flaky sea salt for its clean taste and crunchy texture.
"Though it takes a while in the oven, this is one of the easiest vegetable side dishes to make, plus it’s delicious. The most difficult part was removing the beetroot skin, but it became easier once I got into a rhythm. Eight beetroots are a lot, so the recipe is good for a large family dinner." —Colleen Graham
Ingredients
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8 medium beetroots
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3 tablespoons olive oil, more as needed
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1 teaspoon flaky sea salt, more as needed
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2 sprigs fresh thyme, more as needed
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 400 F (200 C/Gas Mark 6).
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Wash 8 medium beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 1 inch (2.5 centimeters) of the stalk, preferably a tiny bit more. Do not cut off the roots. As you work, take care not to break the skin. If you do, they will still taste good but will lose some flavor.
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Place the beets in a large, roomy roasting pan and drizzle with 3 tablespoons olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with 1 teaspoon flaky sea salt and the leaves from 2 sprigs fresh thyme.
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Bake until the beets are soft but not shrunken, 40 to 45 minutes. Remove the pan from the oven and leave the beets to cool.
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Once cooled, rub the skin away with a paper towel; it should peel easily. If desired, wear a pair of rubber gloves when you do this to prevent your hands from turning red. Cut off the root and stalks.
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Chop the beetroots or leave them whole. Add a drizzle of olive oil, and sprinkle with more salt and thyme if you like. Serve and enjoy.
Feeling Adventurous? Try This:
•Transform roasted beets into pickled beets.
•Add a pinch of ground cinnamon, cardamom, ginger, and nutmeg for a warmer flavor profile.
•Add sliced beets to sandwiches, wraps, and burgers for an earthy flavor.
•Don't toss the greens. Beet greens are a delicious alternative to the more typical spinach or kale. Blanch them quickly in well-salted water, or sauté them in a bit of olive oil. Serve drizzled with more olive oil and a squeeze of lemon.
How to Store
Once roasted, the beetroot can be refrigerated in an airtight container for up to two weeks. Roasted beetroot freezes well when chopped into cubes or slices. Put the beetroots into zip-close freezer bags and freeze for up to eight months. When you are ready to use the beetroot, remove it from the freezer and defrost in the fridge.
Helpful Links
Nutrition Facts (per serving) | |
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70 | Calories |
5g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 70 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 308mg | 13% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 1g | |
Vitamin C 2mg | 12% |
Calcium 10mg | 1% |
Iron 1mg | 3% |
Potassium 173mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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