Yield: 4 servings
Roasted Beets Recipe
Earthy, sweet Roasted Beets are a breeze to make and you only need two ingredients, beets and oil. Serve as an easy side dish with a little balsamic vinegar or try these delicious beets over fresh greens.
Ingredients
- 3 to 6 beets
- 2 tablespoons avocado oil, or olive oil
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Instructions
- Preheat the oven to 400°F. Line a baking dish with aluminum foil.
- Rinse the beets, place on a cutting board and remove the stems from the top. Place the beets on the foil lined baking dish. Pour the olive oil over the top of each beet.
- Cover the baking dish with foil. Roast for 60 minutes, until the beets are tender. Use a small sharp knife to check for doneness.
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Notes
Store: Store roasted beets in an airtight container in the fridge for up to 6 days.
Reheat: We usually opt to use the microwave for about 60 seconds, but you can also use the oven or the air fryer.
Freeze: Freeze cooked and peeled beets for up to 3 months. We like to freeze them on a baking sheet first and then put them in an airtight container or freezer bag. This allows us to easily grab just one or two beets.
Scrub the Beets: Beets are a root vegetable that grow in the ground. Before roasting, make sure to throughly clean your beets to remove any dirt.
Removing the Skin: We recommend wearing gloves as the juice stains everythingincluding your skin. Let the beets cool, then make a tiny slit in the skin with a knife. Wet the skin and the roll the skin off using a paper towel. It’s really easy to remove the skin after they’re cooked!
You Can Eat the Skin: Did you know that you don’t have to peel beets? The entire beet is edible including the skin, stem, and leaves. We love sautéing beet greens for an easy side!
Nutrition
Serving: 1 beet, Calories: 88kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 48mg, Potassium: 200mg, Fiber: 2g, Sugar: 4g, Vitamin A: 20IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.5mg