Oven Roasted Beets are tender, delicious and can be customized so many ways! They're perfect as a side dish, they make a great addition to salads, and they're so easy to make!
Preheat the oven to 375. Scrub the beets well, then pat dry with a paper towel. Place on a cutting board and remove the greens (if attached) and the bottoms.
2 red beets, 2 golden beets
Toss the beets with the olive oil and place in a baking dish cut side down. Wrap the dish tightly with foil and roast the beets for 45 minutes to 1 hour, depending on the size, or until tender.
2 tablespoons olive oil
When the beets are cool enough to handle, remove from the baking dish and rub each beet with a paper towel to remove the skin. Use plastic gloves for the red beets if desired to keep your hands from turning red.
Cut in half from top to bottom, and slice into ¼" wedges, then season with salt, pepper and any desired herbs or flavorings. Enjoy!
Notes
Pro tip: Choose beets with the greens attached for maximum freshness, and don't toss those greens! They may be substituted for the chard in my sautéed Swiss chard recipe.
Use your favorite variety of beets! Red, golden, chioggia and baby beets all work well. Be sure to adjust the cooking size when using baby varieties.
Wear gloves when handling red beets to avoid stained hands.
Customize this recipe with your favorite herbs, seasonings and citrus, and serve with goat cheese, burrata or your favorite nuts if desired.