How to Roast Beets

Beets are amazing veggies that are beautiful, versatile, nutritious, and often cheap, but for the longest time I just gave them the side-eye as I passed them at the grocery store. Sure they’re pretty, but I had no idea what to do with them. My experience with beets was limited to putting a spoonful of them onto my plate at the occasional salad bar.

Then I learned how easy it was to roast beets. Now I’m hooked! It’s so nice to add a pretty purple veggie to my plate to break up the monotony of the same old broccoli and cauliflower every night. And I can take advantage of their lower prices, knowing that my family is getting some pretty amazing nutritional benefits, too!

Check out how easy it is to roast beets so you can reap their benefits, too!

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What Are Beets?

Beets, sometimes called beetroot, are root vegetables that are available all year long. They are hardy and store well, staying fresh when stored in raw form properly for months. Beets have a touch of sweetness and can be eaten raw or cooked. Beets are available in a variety of colors, including white, yellow, and even striped, but they are most known as being a deep red color.

Beets have amazing nutritional value. They are high in Vitamin C, which is an antioxidant that is well-known for improving the immune system and quality of the skin. Beets are also an excellent source of iron, potassium, and Vitamin B9.

With all the nutritional benefits of beets, it’s crazy that we don’t eat more of them!

What Can I Do With Roasted Beets?

• Roast carrots, parsnips, and turnips using the same method, dice, and toss with diced roasted beets, butter, and salt and pepper for a fantastic veggie dish.
• Add cold diced roasted beets to salads for extra texture, flavor, and nutrition.
• Toss a handful into the blender when you’re making a smoothie for extra health benefits.
• Slice and pickle roasted beets for a longer shelf life.
• Eat them straight up! Hot or cold, they’re delicious!

How Do I Roast Beets?

Start by preheating the oven to 400 F.

Prep the beets as the oven preheats. There is no need to peel the beets or even cut off the root. Just scrub as much dirt off each beet’s skin as possible. You can use a veggie scrubbing brush, a clean plastic dish scouring pad, or even a new toothbrush.

Next, wrap each beet in aluminum foil. Place them on a rimmed baking sheet (sometimes juices leak and the rim keeps the liquid contained). Bake the wrapped beets in the preheated oven for 1 hour. You don’t even need to turn them!

Let the beets cool in their little foil wraps. When they are cool enough to handle, open the foil and remove the peel. It comes off easily. Usually rubbing the skin with a paper towel will do the job, but you can also use a vegetable peeler.

You can either store roasted beets in the refrigerator whole, or you can store them cut. Most of the time I like to store them as-is, then I cut them the way I want when it’s time to use them. Either way, your beets will last in the refrigerator for about a week.

But we kinda think they’ll be eaten well before a week is up!

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