To roast beets, follow these steps for tender, flavorful results:
- Preheat the oven to 375°F to 425°F depending on the method you prefer. Lower temperatures (around 375°F) yield tender beets without crispy edges, while higher temperatures (up to 425°F) roast faster and can deepen flavor
- Prepare the beets :
- Wash and scrub the beets well to remove dirt.
- Trim off the tops and bottoms.
- You can roast whole beets wrapped in foil or cut them into wedges or cubes for faster roasting and more caramelization
- Season :
- Drizzle with olive oil and sprinkle with salt and pepper.
- Optionally, add herbs like thyme or rosemary if roasting whole beets in a covered dish
- Roasting methods :
- Whole beets wrapped in foil : Rub with olive oil, wrap tightly in foil, and roast on a baking sheet for 45-75 minutes depending on size, until fork-tender. After cooling, the skins slip off easily
* **Sliced or cubed beets on a baking sheet** : Toss with oil and salt, spread in a single layer, and roast uncovered for 35-40 minutes, tossing halfway through, until tender and caramelized
- Peeling :
- If roasting whole, peel after roasting by rubbing the skins off with your hands or under running water
* If roasting sliced or cubed, peeling is not necessary as the skin is edible and softens during roasting
- Serving :
- Serve warm or chilled.
- Optionally dress with balsamic vinegar, citrus juice, herbs, or a vinaigrette for extra flavor
This method yields sweet, earthy, tender beets perfect as a side dish or salad addition
