How Long To Roast Beets At 350 Food

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.

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.

HOW TO ROAST BEETS

Steps:

• Preheat the oven to 400 degrees. Scrub the beets and cut off the tops and the roots.
• (Save the beet greens to use in other recipes. I add beet greens to Borsch and they really add great flavor to the soup.)
• Wrap the beets in aluminum foil. I like to wrap the beets in a double layer of aluminum foil; it just gives an extra layer of protection from the heat while the beets steam and roast inside their aluminum coat.
• Place the wrapped beets on a rimmed baking sheet and bake in the preheated oven for 35-65 minutes, depending on the size of the beets.
• Beets aren't fussy vegetables. If you have something else in the oven, you can put the beets in there too. As long as the temperature is anywhere from 350-450, the beets will roast right along with whatever else you've got cooking, you just have to adjust the cooking time of the beets, depending on how hot the oven is. Keep checking the beets for doneness every 20 minutes or so. The beets should be tender enough to be pierced with a fork or a skewer.
• If the beets are starting to scorch but aren't tender yet, add a Tablespoon of water into the wrapped beet, rewrap it and continue baking.
• Peeling beets is really easy too. When the beets are cool enough to handle, use a paper towel and just peel off the skin. It slides right off.
• Store the roasted beets in the refrigerator for up to a week. If you're not going to use them right away, it's best to store them with the skin on and peel before using them in a recipe.

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.

BOBBY FLAY'S ROASTED BEETS FOR RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Coat beets lightly with oil.
• Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
• Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

ROASTED BEETS

Steps:

• Step 1: Preheat oven to 350 F.
• Step 2: Place washed and trimmed beets on a sheet pan. Season with salt and freshly ground black pepper, to taste. Roast in the oven until fork-tender (this should take approximately 1 to 1 1/2 hours, depending on size of beets).
• Step 3: Remove from the oven. Allow the beets to cool enough to handle. Use gloves. Trim the ends, cut and peel. Cut or slice beets as desired.

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.

ROASTED BEETS

Steps:

• Peel the beets and cut into 1/2 inch cubes.
• Halve and slice the onion.
• Toss the vegetables with the oil, salt, pepper and vinegar.
• Bake in a single layer in a roasting pan at 400 degrees for 45 minutes, stirring several times.