Roasted Beets Wellplated Com

I converted from beet skeptic to beet lover, a transition I wholly attribute to roasted beets. Like other root vegetables (Roasted Carrots; Roasted Sweet Potatoes; Parsnip Fries), when beets are roasted in the oven, their natural sugars caramelize and the flavors concentrate, making them tender and subtly sweet. What’s different about beets compared to most root veggies is that they are a pain to prep…or so I thought. As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.

The skins of beets are thin.With a thorough scrubbing with a vegetable brush beforehand, once the beets are sliced and roasted, the skin is hardly perceptible.Any skin you do detect will come across as a lightly crispy edge, a pleasant contrast with the tender roasted interior.

How to Make Roasted Beets

You can roast beets without boiling, without foil, and without peeling! The foil method is nice when you want a softer, more delicate roasted beet to slice and serve on a platter, especially chilled (like the Roasted Beets with Honey Orange Ricotta in The Well Plated Cookbook). For a side dish and everyday enjoyment, however, skip peeling and make these easy roasted beets instead!

Simply slice the beets (a sheet of parchment will keep your cutting board clean), roast them with olive oil and seasonings, and then use the beets however you like.You can add roasted beets to salad, serve them right off the sheet pan for a fast, warm side dish, or top roasted beets with goat cheese for a more elevated dish.

See more ideas for ways to use your tasty roasted beets below.

The Ingredients

Beets. Often misunderstood and underrated, beets are a delightfully earthy and flavorful vegetable. Roasting them makes them sweeter and tender. Beets are rich in fiber and vitamins. Olive Oil. Adds flavor to the beets and keeps them from burning. Salt + Pepper. Simple seasonings essential to roasted vegetables. Balsamic Vinegar. An optional addition that I highly recommend. It adds wonderful flavor and acidity and pairs well with beats. Goat Cheese + Fresh Herbs. My favorite way to serve beets is with creamy goat cheese and a shower of fresh fine herbs like basil, parsley, thyme, or dill.

The Directions

Storage Tips

To Store. Refrigerate beets in an airtight storage container for up to 4 days. To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. To Freeze. Freeze beets in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Do with Roasted Beets

Add them to a breakfast hash, like the Sweets ‘n’ Beets Hash from The Well Plated Cookbook or Sweet Potato Hash.Enjoy them in a salad like Apple Walnut Salad (apple + beets = yum!). For a spectacular appetizer or snack, blend them into a hummus.Turn them into Beet Risotto for a truly special side dish. Take notes from my Beet Cheddar Apple Pizza and turn them into a pizza topping with my Whole Wheat Pizza Dough. Sweet Potato Pasta with Brussels Sprouts would be extra tasty with some chopped roasted beets.

Recommended Tools to Make this Recipe

Baking Sheets. Perfect for roasting any of your favorite vegetables. Non-Slip Cutting Board. My go-to cutting board. Sharp Chef’s Knife. A sharp chef’s knife makes chopping ingredients a breeze.

Roasted beets for one and all!