Description
A simple, nutritious side dish featuring sweet, tender beets roasted in their skins to bring out their natural flavor—no peeling required.
Ingredients
- 6 fresh beets, with stems and leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher or sea salt
Instructions
- Preheat the oven to 400 °F (200 °C) and line a rimmed baking sheet with foil.
- Scrub the beets thoroughly and trim off the leaves and root ends.
- Wrap each beet individually in foil, drizzle with ½ teaspoon olive oil, and sprinkle with ½ teaspoon salt.
- Place the wrapped beets on the baking sheet.
- Roast until tender: 45 minutes for medium beets, 60–90 minutes for larger ones. Test with a skewer.
- Let beets cool for 20 minutes or until manageable.
- Unwrap and rub off skins using a paper towel or peeler for stubborn spots.
- Slice or wedge and serve, or refrigerate for later use.
Notes
- Roasted beets can be stored in the fridge for up to one week.
- To reheat, warm in a 350 °F oven for 10 minutes or microwave gently.
- Wear gloves or use paper towels to avoid beet juice stains.
- Freeze cooled, sliced beets in freezer-safe bags for up to 2 months.
Nutrition
- Serving Size: 1 beet (approx. 100g)
- Calories: 60
- Sugar: 9g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
