Learn how easy it is to make oven roasted red beets for a healthy and delicious side dish or a tasty salad addition.
My husband is a huge fan of beets. He loves to make pickled beets and eggs, another Pennsylvania Dutch recipe. So, recently when my daughter brought home some fresh beets from the farm I decided to roast a few for dinner.
We all know that beets are good for us. They are low in calories but high in fiber and other nutrients. Personally, I really love their color. After all, they say that we eat with our eyes first, right?
In the past, I've taken advantage of that great color to dye Easter eggs naturally. The color was a much lighter pink, however, I bet if I let them sit longer in the dye the eggs would get even darker.
Roasting beets is super simple. Just coat them with some oil and sprinkle on a little salt.
The actual time will vary according to the freshness of the beets, their size, and the oven temperature. You can tell when they are ready by literally sticking a fork in it. If your fork can penetrate the beet easily then it's done.
Just slice and serve warm.
I love to drizzle a little balsamic vinegar over oven roasted red beets. This also makes them a great candidate for a salad add-in. Just chop up a few and enjoy with any fresh greens and your favorite vinaigrette.
- 3 large raw red beets
- 2 tablespoons of olive oil
- 1 tablespoon of coarse salt
- 1/2 fresh ground black pepper
- 1 tablespoon of balsamic vinegar (optional)
- Preheat oven to 350 degrees
- Wash beets.
- Trim off ends and tops.
- Peel the skin with a vegetable peeler.
- Place foil on a cookie sheet.
- Place the beets on a cookie sheet and drizzle them with 2 tablespoons of olive oil.
- Sprinkle coarse salt and black pepper over top.
- Roast beets in the oven for about an hour or until you can pierce them easily with a fork.
- Remove from the oven and let cool for a few minutes before slicing.
- Serve or place in a closed container in the refrigerator.
The cooking time varies depending on the size and freshness of the beets.