Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
Easy Roasted Beets
This Easy Roasted Beets Recipe is a must for your weekly cooking rotation. It is simple and requires just three ingredients. The beets become a sweet treat that can be added to any salad or protein.
Ingredients
- 8 red beets (any color beet will work), greens removed
- 1 cup Kosher salt
- 1/4 cup red wine vinegar
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with 3/4 of the cup of salt in one even layer.
- Place the beets in a colander and wash them under running water. Then, place them in a single layer on the salt bed. Sprinkle the remaining salt on top of the wet beets.
- Place the baking sheet in the oven and roast for 35-55 minutes (the roasting time will depend on your oven and the size of your beets). Cook until the beets are tender, and when you insert a knife into the beets, you have little to no resistance. Also, fresh beets tend to cook quicker than store-bought grocery store beets. You can take the tray out and test small beets for around 35 minutes. If there is still resistance, place the sheet tray back in the oven and continue roasting for another ten minutes.
- Once the beets are fully cooked, remove them from the oven and allow them to cool slightly for 10-15 minutes at room temperature.
- While the beets are still warm, use a paring knife and carefully peel off their skins. Make sure that the peeled beets do not land back into the salt bed! You want to peel the beets and place them on a clean cutting board. Discard the salt bed. The beets hold a large amount of pigment and will slightly stain your cutting board and hands. You can also wear gloves for this process.
- Depending on their size, cut the beets into quarters or eighths. Then, place the chopped beets in an airtight container. Repeat this process with all the beets.
- Add the red wine vinegar to the chopped beets and Toss to coat the beets with the vinegar, or mix with a spoon or shake the container with the lid on over the sink.
- You can keep these beets in your refrigerator for up to a week! The beauty of this recipe is that the flavor develops the more the beets sit in the vinegar as you create pickled beets.
Notes
Frequently Asked Questions
How to roast beets without foil?
This recipe uses salt instead of foil to cook the beets. The foil helps steam the beets in the oven, but salt in this recipe penetrates the beets' natural compounds and helps cook them from the inside out.
If you steam the beets in foil pouches, I would cover them in oil, salt, and pepper and tightly wrap each beet in foil. Then, place the foil-wrapped beets on a prepared baking sheet and roast them in the oven for 30-40 minutes. You could put the salt-covered beets and foil-wrapped Roasted Beets recipe in an air fryer instead of an oven for a faster cooking time.
Nutritional Benefits of Beets?
Beets are full of vitamins and antioxidants. They are high in nutrients and low in calories. They are said to improve digestive health, fight inflammation, support brain health, and improve athletic performance.
How long to roast beets at 400 degrees Fahrenheit?
This depends on how large your beets are and how fresh they are. But typically, they roast in the oven for 20-55 minutes at this temperature. Some people prefer to peel the beets with a vegetable peeler before they roast, but I find this step unnecessary as the skin is so easy to peel off the oven-roasted beets.
Are Beet Greens Edible?
Yes, beet greens are edible and are packed with exceptional nutritional information! I love them sautéed with olive oil, salt, pepper, and a hint of lemon juice.
Nutrition
Calories: 49kcalCarbohydrates: 10gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 18948mgPotassium: 363mgFiber: 3gSugar: 7gVitamin A: 36IUVitamin C: 5mgCalcium: 30mgIron: 1mg