Description
Roasted Beets are a simple, vibrant side dish that transforms earthy beets into tender, caramelized gems bursting with natural sweetness and nutrients. With minimal ingredients and easy steps, this healthy recipe offers a flavorful addition to any meal, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- Fresh Beets – 1 pound, firm and blemish-free
- Olive Oil – 2 tablespoons
- Salt – ½ teaspoon
- Black Pepper – ¼ teaspoon
Optional Ingredients
- Fresh Herbs (Thyme or Rosemary) – 1 teaspoon, chopped
- Citrus Zest (Orange or Lemon) – 1 teaspoon, for garnish
- Balsamic Vinegar – 1 tablespoon, for drizzling
- Spices (Cumin, Smoked Paprika, or Cinnamon) – ¼ teaspoon each, optional
Instructions
- Preheat Your Oven: Start by heating your oven to 400°F (200°C). A hot oven ensures the beets roast evenly and develop that beautiful caramelized exterior.
- Prepare the Beets: Wash the beets thoroughly, scrubbing off any dirt, then trim off the greens and roots. You can peel them now or after roasting, depending on your preference.
- Cut Into Uniform Pieces: Slice the beets into uniformly sized chunks or wedges—this helps them cook evenly and speeds up roasting time.
- Season and Oil: Place the beet pieces in a bowl, drizzle with olive oil, sprinkle salt and black pepper, and toss to coat them evenly. If using herbs or spices, add them now.
- Roast Until Tender: Spread the beets on a baking sheet lined with parchment or foil in a single layer and roast for about 35-45 minutes, turning halfway through. Look for tender, fork-ready pieces with slightly caramelized edges.
- Serve and Enjoy: Once roasted, remove from the oven and let cool slightly before serving or adding to your favorite dishes. Optionally, garnish with fresh herbs, citrus zest, or a drizzle of balsamic vinegar.
Notes
- Choose smaller beets as they roast faster and tend to be sweeter and less fibrous.
- Line your baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Do not overcrowd the pan; give beets enough space for even roasting and caramelization.
- Peel beets after roasting for easier skin removal by rubbing with your hands or a paper towel.
- Save beet greens—they are edible and delicious sautéed.
- Store cooled roasted beets in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled roasted beets in freezer-safe containers for up to 3 months.
- Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes or warm gently in a skillet; avoid microwaving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: ¼ pound (about 100g)
- Calories: 70
- Sugar: 7g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted beets, healthy side dish, caramelized beets, easy vegetable recipe, gluten free side, root vegetables, nutritious vegetables
