Basic Roasted Beets Food

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

BASIC ROASTED BEETS

Steps:

• Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

BASIC ROASTED BEETS

Steps:

• Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the beets with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
• Turn the beets out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beets for 15 minutes, flip, and roast until tender, 10 to 15 minutes.
• Return the beets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using

ROASTED BEETS

Steps:

• Preheat oven to 400F.
• Slice tops and tails off each beet. Scrub skin under water to remove all dirt and debris.
• Slice beets into thin slices. You can leave the skin on the beets as it is edible and full of fiber. Place beets on a baking sheet lined with parchment paper. Drizzle olive or coconut oil on top of the beets, and sprinkle with sea salt and pepper, to taste.
• Place in oven and roast until softened, approximately 30-35 minutes, depending on how thinly you slice them, your oven and your elevation.

EASY ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
• Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
• Roast the foil package for 1 hour or until beets are tender when poked with a fork.
• Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
• Serve warm with butter or chilled in salads.

ROASTED BEETS WITH CITRUS

Steps:

• Preheat the oven to 400°F.
• Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
• Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
• Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
• Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
• Serve on a platter with the orange segments, watercress, and citrus curls.

SIMPLE ROASTED BEET RELISH

Steps:

• Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
• Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
• Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
• Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
• Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.

EASY ROASTED PICKLED BEETS SALAD

Steps:

• Remove greens from beets. Scrub the beets free of any dirt.
• Cut the ends off the beets and loosely wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch. Then add them to a quart sized mason jar.
• Make the brine by combining the cider vinegar, sugar and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the brine. Adjust to taste. Add salt and pepper to taste.
• Pour brine over beets and make sure the brine covers all the beets. If it doesn't either remove some beets or make additional brine. Let your beets marinate at room temperature for at least 30 minutes with lid off. After 30 minutes, place lid on the mason jar of beets and store at the back of the refrigerator.
• This beet recipe will stay fresh for up to one month (if they last that long). Always ensure food safety though and check beets before eating - if they smell bad, do not eat. If bubbles are in the jar, do not eat.

EASY OVEN ROASTED BEETS

Steps:

• Preheat oven to 350 degrees.
• Wash the beets really well, removing any soil residue (do not cut the beets, leave the tails and stems in tact)
• Wrap each beet loosely in aluminum foil and place on a baking sheet.
• Roast beets for 40 minutes.
• Remove from oven and allow beets to cool for 20 minutes.
• Working with one beet at a time, remove the aluminum foil, and while holding the beet under running water, gently rub the skin with your hands/fingers to remove the skins.
• Once all of the skin has been removed, trim the tails and stems, and cut the beets into large bite-sized pieces and transfer to a bowl.
• Add the olive oil, salt, pepper, and thyme. Toss to coat.
• Transfer the beets back to the baking sheet and place in the oven. Roast at 350 degrees for 20 minutes. Serve immediately.

ROASTED BEETS

Steps:

• Trim the leaves off and the bottom off from the golden beets and peel. Then cut into one-inch pieces. (See notes below.) Place in a medium sauce pan. Cover with water, salt the water then bring to a boil. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Put on plastic or latex gloves and repeat the same steps for the red beets placing them into a separate sauce pan with salted water. Boil just until a fork can pierce a piece but still be somewhat hard, about 20 minutes.
• Preheat oven to 450 degrees F ten minutes after the beets have been boiling.
• Drain the beets separate from each other and pour out onto each half of a sheet tray not touching in the center.
• Drizzle the oil over all of the beets and sprinkle on the salt, pepper and garlic and roast for approximately 15 minutes or until tender and just starting to brown.
• Remove the red beets to a serving bowl and drizzle on half the butter. Repeat for the golden beets pouring them over the red beets in the bowl and drizzle on the rest of the butter.
• Serve immediately.

ROASTED BEETS

Steps:

• Preheat the oven to 400ºF or 200ºC.
• Wash, peel and dice the beets.
• Add them to a mixing bowl with the remaining ingredients and mix until well combined. If you don't want to use oil, add any other liquid like balsamic vinegar or lemon juice.
• Place the beets onto a baking sheet (lined or not, it's up to you) and bake for 30-40 minutes or until tender and golden brown (my beets were ready in 40 minutes).
• Serve immediately or keep leftovers in an airtight container in the fridge for 5-7 days.

BALSAMIC ROASTED BEETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into 1" cubes.
• Toss beets with 1 TBS olive oil and ½ tsp sea salt.
• Spread onto a greased baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
• Mix together balsamic vinegar and honey.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/honey mixture coats the beets (and isn't runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
• Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-inch thick rounds and place them in a small bowl.
• Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
• Roast in the hot oven until the beets are fork tender, 10 to 15 minutes. Enjoy hot with additional salt to taste.

HONEY-ROASTED BEETS

Steps:

• Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F.
• Stir oil, salt and pepper together in a large bowl. Add beets and toss well to coat. Transfer the beets to the hot baking sheet and roast until almost tender, 20 to 25 minutes. Remove from the oven and drizzle, with honey and lemon juice, tossing to coat. Continue roasting until tender, about 5 minutes more.

24 BEET RECIPES, FROM APPETIZERS TO DESSERTS

Steps:

• Choose your favorite Beet dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

SIMPLE ROASTED BEETS

Steps:

• Preheat oven to 375 degrees F.
• Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt, and pepper.
• Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
• Roast the foil package for 1 hour or until beets are tender when poked with a fork.
• Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
• Serve warm with butter or chilled in salads.