Roasting beets in the oven are so much easier than you think. It only takes some time and a little patience to learn how to roast beets in the oven. Within about one hour you’ll have tender roasted beets for all your favorite beet recipes. From roasted beet salads to picked beets, all these recipes start with a great batch of beets roasted in the oven. The sweet flavors of this delicious vegetable become more rich and intense when they’re slowly baked in the oven. We usually roast our beets at 400 degrees F, but you can cook them at a slightly slower temperature 375 degrees F for a longer period of time.
Roasting time varies on the size of the beets. One tip in roasting them is to try to have all the beets around the same size so that they can cook together evenly. And remember that beets are really staining so use gloves to peel the beets once they cool. And don’t get your favorite shirt stained red! After the beets are roasted, you can store them in an airtight container in the fridge for about 1 week.
How to Roast Beets in the Oven Recipe
- 2 pounds (910g) fresh beets
- optional salt , to taste
- optional fresh cracked black pepper , to taste
- optional olive oil , to taste
- Pre-heat oven to 400 degrees F
- Cut off beet leaves. Clean and scrub the beets free of dirt and wrap beets in aluminum foil. Place the wrapped beets on a baking sheet or in a casserole dish to catch any leaking beet juices.
- Bake for about 1 hour or until beets are tender when easily pierced through with a fork. Remove beets from oven but still keep beets wrapped in foil and allow to cool for about 30 minutes or until cool enough to comfortably handle.
- Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin.
- Season with salt, pepper and a touch of olive oil and serve or use as needed in your recipes.