With the garden in full motion, we have been hitting the vegetable recipes hard. I wish we could take advantage of these homegrown delights all year long! Roasted Beets have quickly become a family staple. We had so many beets this year, and are planning for a fall harvest. I decided to try and roast them and boy am I glad I did. This, how to roast beets, recipe is just for you!
Roasted beets have been part of our meals as a salad topping, or just a delicious side to any meal. They are also exactly what you need when making your own pickled refrigerator beets. Our pickled refrigerator beets recipe is one you won't want to miss.
A Healthy Choice
Beets are so good for you! They are great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C! Wow that's a lot of really great things!
What's great about roasting beets, you can roast any size. I know our garden had a variety of large to small beets. All roasted well and tasted perfect.
Not only are they a healthy choice, but roasted beets go with so much! They can top a salad, the can be a side dish, or you can use them with our pickled beet recipe.
How to Roast Beets
Luckily roasting beets is so easy!
Start by preheating your oven to 400 degrees. Next, you are going to cut the stems and tails off of the beets. Once they are cut, scrub the beets to get any dirt off.
Wrap each beet, individually, in a piece of tin foil. I take one sheet of tin foil, about 12 inches long, and divide it into at least 8 pieces. You don't need to over wrap your beets or waste tin foil!
Line a baking sheet with tin foil. This helps keep your baking sheet clean if any of the foil packets leak. Place your wrapped beets on the prepared baking sheet. Put the baking sheet in the oven for about 1 hour.
I check the beets about 30 minutes into the roasting process. Smaller beets will roast more quickly.
The beets are ready when you can easily slide a fork in an out. Unwrap your beets and let cool.
Try not to over cook your beets. You don't want them mushy!
Now for the fun part! Once cooled enough to handle, the skin of each beet should easily peel off. Warning! Your hands will become deep pink. If the skin is not peeling off, gently use a vegetable peeler to remove the outside skin.
Your beets are now ready to eat or store!
Tips and Tricks
When I have several small beets, I like to wrap them all together in the same tin foil packet. It helps them cook at the same speed as the larger beets.
Roast a lot or a little! I prefer roasting my beets in large batches, but you can easily roast a small amount and still have the same results.
During the summer, roast your beets in the evening to not raise the temperature of your house!
Roasted beets will easily store in the refrigerator for 1 week. Or, you can cut them up and freeze them in a freezer bag for a couple of months.
Refrigerator Pickled Beets
This refrigerator pickled beets recipe is a perfect way to use your roasted beets! It's delicious.Print