Quick and Healthy Roasted Beet
Tender, flavorful roasted beets coated in olive oil, salt, and pepper make a quick, nutritious side dish. Naturally sweet, high in fiber, and low in saturated fat, this recipe is ideal for everyday meals or meal prep.
Equipment
- 6 pieces of aluminum foil
- 1 Baking sheet
- 1 vegetable peeler or knife
- 1 cutting board
- 1 small bowl or drizzle bottle (optional, for oil)
Ingredients
- 6 medium beets tops removed, scrubbed
- 2 –3 tablespoons extra-virgin olive oil for drizzling
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Proper preheating ensures that the beets cook evenly and develop a tender, caramelized texture. While the oven warms, prepare the beets and foil for roasting to save time.
- Prepare the Beets: Start by washing the beets thoroughly under cold running water. Use a vegetable brush if necessary to remove any dirt or grit from the skin. Trim off the beet greens and the root tips, leaving only the round beet bulbs. This step ensures that the beets cook evenly and eliminates any bitter, fibrous parts.
- Wrap Beets in Foil: Tear six sheets of aluminum foil, large enough to fully wrap each beet individually. Place one beet in the center of each sheet. Drizzle generously with extra-virgin olive oil, making sure every surface is coated. Sprinkle with sea salt and freshly ground black pepper for seasoning. Carefully fold the foil over the beet to create a sealed packet. This method traps steam and flavor, keeping the beet tender while roasting.
- Arrange Beets on Baking Sheet: Place the foil-wrapped beets on a large baking sheet in a single layer. Ensure they are not touching each other to allow even heat circulation. This setup helps each beet cook consistently from edge to center.
- Roast Until Tender: Slide the baking sheet into the preheated oven. Roast the beets for 35 to 60 minutes, depending on their size and freshness. Medium-sized beets usually take about 45 minutes. Test doneness by inserting a fork into the largest beet through the foil—if it slides in easily, the beets are tender and ready.
- Cool and Peel Beets: Once roasted, carefully remove the baking sheet from the oven and allow the beets to cool slightly for 10–15 minutes. Use caution—beets retain heat and can cause burns. When they are cool enough to handle, gently remove the foil. To peel, hold each beet under running water and rub off the skins using your fingers or a small paring knife. The skins should slide off easily, leaving the vibrant beet flesh intact.
- Slice or Cube Beets: Place the peeled beets on a cutting board. Depending on your preference, cut the beets into slices, wedges, or cubes. Uniform pieces help with consistent seasoning and make the dish visually appealing when served.
- Season and Dress Beets: Transfer the cut beets to a serving bowl. Drizzle lightly with a little extra-virgin olive oil to enhance their natural sweetness and add richness. Taste and adjust seasoning with additional sea salt and freshly ground black pepper if needed. Toss gently to coat all pieces evenly, ensuring each bite is flavorful.
- Serve and Enjoy: Your roasted beets are now ready to serve. They make a perfect side dish for roasted meats, salads, or grain bowls. Serve warm, at room temperature, or chilled as part of a meal prep plan. The tender, naturally sweet, and earthy flavor of the beets will brighten any plate and provide a nutritious boost to your meal.
Notes
- Roasting beets in foil helps retain moisture, color, and flavor while producing tender, evenly cooked results.
- Beet sizes can vary; larger beets will need longer roasting times, while smaller ones may cook faster.
- For easier peeling, allow the roasted beets to cool slightly—holding them under running water can make the skins slide off effortlessly.
- Extra-virgin olive oil enhances flavor and provides healthy fats, while simple seasoning with salt and pepper keeps the dish light and natural.
- This recipe is naturally vegan, gluten-free, and low in saturated fat, making it suitable for a wide range of diets.
