Simple Roasted Beets
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Serves: 4
There’s really not a whole lot of blah, blah, blah when it comes to roasted beets. It’s like roasting any other veggie, so I won’t give a long, drawn-out, probably never read anyway, intro. That “Jump to Recipe” button is a blessing and a curse. Sometimes you really don’t have the time or care to read someone’s thoughts and experiences. Other times when you skip the writing, though, you miss vital information in place for you to be successful and have wonderful results with your dish. Just thoughts from the kitchen of Carrie.
Here are a few highlights: Beets are very good for you. I know Keto dieters would beg to differ, but the veggie is rich in vitamins and nutrients. You are eating whole foods, not processed, so that’s a big winner right there.
Next, wear disposable gloves while handling the raw beets. They bleed onto everything. Wipe countertops, or wherever you spray or sprinkle so not to stain. I use a plastic cutting board to keep my wooden ones looking nice.
The recipe is pretty easy and roasts in the oven which allows you to use both hands on the rest of the meal. Nice, huh?
Want more beet recipes? Try my Roasted Beet Salad with Asian Flair, Beet Slaw and Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange
Enjoy!
Simple Roasted Beets
Ingredients
- 2 1/2 - 3 pounds fresh beets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper
- 2 tablespoons Italian parsley leaves, chopped
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Cut the stalks off the tops of the beets. Using a vegetable brush, scrub the beets.
- Trim the tops about ½” down into the root and trim the bottom root off.
- Using a vegetable peeler or sharp paring knife, peel the skins off each beet.
- Slice the beets into ¼” slices. Thicker slices will take longer in the oven.
- Place the beet slices into a zip-top bag or in a bowl. Add the oil, salt, and pepper and shake the bag, or toss the beets in the bowl, to evenly coat the beets.
- Lay the beets in a single layer on the lined baking sheet. Bake in the preheated oven for 40 minutes, or until a fork pierced into a beet is not resisted.. Thicker slices will take longer, and thinner slices will take less time.
- Remove the beets from the oven and place them onto a serving platter. Sprinkle with the parsley.
- Serve warm. Or use in Roasted Beet Salad with Asian Flair or Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange Zest.
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