How to Make Tasty Oven Roasted Red Beets

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?

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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.

Oven Roasted Red Beets

Learn how easy it is to make oven roasted red beets for a healthy and delicious side dish or tasty salad addition.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Additional Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish Recipes

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

The cooking time varies depending on the size and freshness of the beets.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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