Simple Roasted Beets
- 6 whole 6 whole 6 whole Beets
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, (or oil of choice)
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- .25 tsp .25 tsp .25 tsp Granulated Garlic, (optional)
- .25 tsp .25 tsp .25 tsp Ground Fresh Black Peppercorns, (optional)
- Preheat the oven to 350F. Line a large baking sheet with a nonstick pad or tinfoil lightly coated in nonstick spray. Set aside.
- Rinse, then scrub the beets with a brush or coarse sponge. Transfer to a plastic cutting board (if you use wood/bamboo, it may become permanently stained). Use a sharp knife to cut off the step and root ends of each beet, then chop into 1/2" cubes.
- Transfer cubes to a large mixing bowl and toss with oil, then salt (and other spices of choice, if desired).
- Spread the beet cubes in an evenly-spaced layer on the prepared baking sheet.
- Bake for 45-60 minutes or until cubes are slightly crisp around the edges and tender in the middle.
This recipe doesn't call for peeling the beets is because I don't bother. After scrubbing the heck out of them and then roasting them, I don't notice the skin and it doesn't bother me. If you don't want to eat the skin, feel free to peel them while still raw. The easiest time to do this is when they are still whole, so you can grip each beet by the roots. If you want even more flavor, try adding smoky paprika, chili powder or cumin. Store completely cooled beets in an airtight container for a week or more in the fridge, or up to 6 months in the freezer.
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