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This easy method for perfect Roasted Beets changes everything! No peeling, no foil, and even if you aren’t a beet fan, (yet) roasting can turn you into one—I know because it did me.
I converted from beet skeptic to beet lover, a transition I wholly attribute to roasted beets.
Like other root vegetables (Roasted Carrots; Roasted Sweet Potatoes; Parsnip Fries), when beets are roasted in the oven, their natural sugars caramelize and the flavors concentrate, making them tender and subtly sweet.
What’s different about beets compared to most root veggies is that they are a pain to prep…or so I thought.
As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices.
Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.
One popular method for cooking beets is to wrap them in foil, roast them, then peel them after roasting.
The foil method is nice when you want a softer, more delicate roasted beet to slice and serve on a platter, especially chilled (like the Roasted Beets with Honey Orange Ricotta in The Well Plated Cookbook).
For a side dish and everyday enjoyment, however, skip peeling and make these easy roasted beets instead!
You can roast beets without boiling, without foil, and without peeling!
See more ideas for ways to use your tasty roasted beets below.
Trim, scrub, and chop the beets up to 1 day in advance. Refrigerate them until you’re ready to finish the recipe.
With edges that grip the counter, this cutting board won’t slip out from under you while you’re chopping.
Roasted beets for one and all!
Yes! If you’d prefer to have peeled roasted beets, you can certainly do so. Use a vegetable peeler.
Roasted beets with orange juice (squeeze it over the roasted beets just before serving) is a delicious flavor addition.
Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Trim off the top and root ends of the beets, then scrub thoroughly with a vegetable peeler (no need to peel the beets, hooray!).
Pat dry and cut into 1- to 1 ½-inch chunks, keeping the pieces roughly the same size so they roast evenly (TIP: to keep your cutting board clean, place a sheet of parchment on top of it prior to cutting the beets).
Place the beets in the center of the prepared baking sheet. Top with the oil, salt, and pepper. Toss to evenly coat the beets, then spread them into an even layer.
Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with the balsamic vinegar (if using). Toss to coat, then spread the beets back into a single layer. Return to oven and continue roasting until the beets are fork tender, about 5 to 10 minutes more.
Remove from the oven and sprinkle with cheese and herbs as desired. Enjoy warm, chilled over a salad, or at room temperature.
Serving: 1(of 4), without additionsCalories: 132kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 743mgFiber: 6gSugar: 16gVitamin A: 76IUVitamin C: 11mgCalcium: 38mgIron: 2mg
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