It’s easy to make perfect oven roasted beets, with only 2 ingredients! Easy to bake, with little mess, and you’ll have perfectly cooked beets for eating, using in salads, or other dishes!
Growing up, I loathed beets (and that’s putting it mildly!). I did NOT enjoy the taste at all, and would “shudder” when I would see them in a salad buffet line, or taunting me in the canned vegetable section of the grocery store as a young married woman. Yeah… beets and I go way back! Ha Ha!
If you can even believe it., as an adult I even GREW beets in my little backyard garden (just to learn how to grow them by TRYING). Go figure! I gave them away to neighbors, because, you know… BEETS. Sigh.
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BUT… many years have come and gone, and I started to want to give them a try again (call me crazy). I found a recipe for a salad that had beets in it that I really wanted to make, so I bit the bullet, and bought some humble beets at our local grocery store.
The rest is history! I actually, truly liked them! It’s a Christmas miracle – my taste buds changed! So now I want to show you how easy it is to make oven roasted beets!
How To Make Oven Roasted Beets
Preheat your oven to 375° F. Before roasting the beets, scrub them well in water. Trim off most of the stem and leaves. Pat dry.
Lightly coat each beet with olive oil. I used a pastry brush for this, but you can also just use your hands, if you don’t have a pastry brush. Some people recommend wearing gloves to cook beets (so you don’t end up with semi-stained red fingers), but you don’t have to!
Wrap each beet well, in aluminum foil. Seal foil well. Place the wrapped beets on a cookie sheet.
Time To Roast The Beets
Bake beets in a preheated 375° F. oven, until they are cooked through (approximately 45 to 65 minutes, depending on the size of the beets). This is what they looked like, straight from the oven after roasting (see below).
Once you take the beets out of oven, open the foil. Let beets cool for 10 minutes, then peel them. The peel should come off easily. If you’re not wearing gloves, simply use a couple paper towels wadded up to gently rub the skins off.
Slice The Oven Roasted Beets Once Peeled
Once the peel is off, cut each of the oven roasted beets into 1/4″ slices. I LOVE the designs inside each one, nice spirals of color!
They are ready to eat, as is (possibly with a touch of salt and pepper), or you can cut them into chunks for salads, or other recipes. I’ve even used them in fruit smoothies for extra nutrients!
That’s it! See how easy it is to make oven roasted beets? I hope you will consider trying this method. I really do think they taste much better than store bought canned beets. Have a wonderful day! Thanks for stopping by, and I hope you will come back soon.
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Recipe Source: http://www.geniuskitchen.com/recipe/bobby-flays-roasted-beets-for-recipes-370885
Preheat your oven to 375° F. Before roasting the beets, scrub them well in water. Trim off most of the stems and leaves, leaving an inch or so to hold. Pat dry.
- Lightly coat each beet with olive oil. I used a pastry brush for this, but you can also just use your hands, if you don't have a pastry brush. Some people recommend wearing gloves to cook beets (so you don't end up with semi-stained red fingers), but you don't have to!
Wrap each beet in aluminum foil. Seal foil well. Place beets on cookie sheet. Bake beets in a preheated 375° F. oven, until they are cooked through (approximately 45 to 65 minutes, depending on the size of the beets). Once done and out of oven, open foil. Let beets cool for 10 minutes, then peel. The peel should come off easily. If not wearing gloves, use paper towels wadded up to rub the skins off. Once peel is off, cut beets into 1/4" wide slices. Enjoy!
Here’s one more to pin on your Pinterest boards!