Simple Roasted Beets Food

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).

HOW TO MAKE THE BEST ROASTED BEETS

Steps:

• Preheat the oven to 450°F. Cut the greens from the tops of the beets and save for another use, then trim the bottom of the stems and discard. Scrub the beets under cold water, pat dry with a paper towel and place in a bowl. Toss with the olive oil and generous pinches of salt.
• Place the beets in a baking dish and cover tightly with foil. Bake for 1 hour for large beets, or about 45 min for medium. The beets will be done when you can easily slide a sharp knife into their tender centers. Set aside to cool enough to handle.
• To peel, trim the ends then use a paper towel in each hand to rub off the skins. If you don't want your hands to get red, wear plastic gloves. Toss with more olive oil and salt and pepper and garnish with fresh thyme or chopped chives.

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.

EASY AROMATIC ROASTED BEETS

Steps:

• Wash beets and remove any green portion from the stem area, but leave the top in tact, clean root end and trim but not too close to the bulb portion of the beet.
• Wrap each beet in foil and roast in a 400 degree oven for approximately 1 hour (depending on the size of the beets). Test for doneness by inserting a paring knife into the beet.
• Remove from oven and let stand for a few minutes. Unwrap, and use a paring knife to gently peel the skin away.
• Cut into pieces and drizzle with olive oil and salt and pepper.

EASY ROASTED BEETS AND CARROTS

Steps:

• Heat oven to 425°F.
• Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
• Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
• Bake 15 min. or until vegetables are tender.

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.

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.

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.

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.

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.

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.

ROASTED BEETS

Steps:

• Preheat oven to 400F. Line a rimmed baking sheet with foil and set aside.
• Roast beets at 400F for about an hour for medium to large beets. Start checking smaller beets at 30 minutes. For even cooking, flip beets over about halfway through the cooking time.
• Beets are done roasting when an inserted skewer or toothpick easily pierces the beet and goes straight through to the center of the beet easily.

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.

OVEN ROASTED BEETS RECIPE

Steps:

• Preheat the oven to 350 degrees. In a large bowl, combine all of the ingredients.
• Peel (optional) and cut the beets in quarters. Place the beets in an oven safe dish, drizzle with olive oil and apply generous pinches of salt and pepper. Then apply the rosemary.
• Cover with aluminum foil, and roast until they're fork-tender. Mine usually take 35-50 minutes - this will depend on the size of the beets.
• Remove the foil then set the beets aside to cool.
• Serve them with your favorite dish or protein and enjoy!

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 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 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 pairing knife to peel the beets. Slice the beets into 1/4-inch thick rounds (alternately, you can dice them). Place in a bowl.
• Drizzle olive oil over the beets and toss to coat.
• Place beets in a single layer on prepared baking sheet.
• Roast until the beets are fork tender, 10-15 minutes. Remove from the oven and sprinkle with salt; serve.

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.