Easy Roasted Beets
Roasting beets in the oven is the easiest way to cook beets! Slow roasting brings out an incredibly sweet flavor and texture in beets that you just can’t get from boiling. It also makes them so easy to peel! If you need a quick side dish idea you will love these simple roasted beets. Why not make up a big batch to keep in the fridge or freezer so you always have some on hand.
Ingredients
- 8 beets medium sized
- 1 1/2 tbs. vegetable oil
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Trim the leaves off the beets leaving 1-inch stock. Then scrub the beetroots well to remove any dirt and set aside.
- Oil the casserole dish and place the beets inside, turn to lightly coat the beets with vegetable oil.
- Sprinkle the salt and pepper over top of the beets, place the lid on and roast for 30 minutes.
- After 30 minutes remove the beets from the oven and turn them over. Place the lid back on and return the beets to the oven for another 30 minutes or until they are fork-tender.
- Let the beets cool for 5-10 minutes when you can comfortably hold. Then cut off the top and root then rub the skin with a knife or your fingers to rub the skins off.
- Slice or dice the beets and serve warm or refrigerate or freeze to use later.
Video
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 422mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.