Roasted Beets Recipe
The best easy roasted beet recipe, with no peeling and no foil! Tender and sweet, use this fuss-free method for sides, salads, and more!
Foto: Well Plated
Ingredients
- 2 pounds beets (about 6 medium or 3 very large)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar (optional)
- 3 tablespoons crumbled goat cheese or feta cheese (or 2 tablespoons grated Parmesan cheese)
- Chopped fresh basil (thyme, parsley, or dill)
Steps
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Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
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Trim off the top and root ends of the beets, then scrub thoroughly with a vegetable brush (no need to peel the beets, hooray!).
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Pat dry and cut into 1- to 1 ½-inch chunks, keeping the pieces roughly the same size so they roast evenly (TIP: to keep your cutting board clean, place a sheet of parchment on top of it prior to cutting the beets).
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Place the beets in the center of the prepared baking sheet. Top with the oil, salt, and pepper. Toss to evenly coat the beets, then spread them into an even layer.
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Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with the balsamic vinegar (if using). Toss to coat, then spread the beets back into a single layer. Return to oven and continue roasting until the beets are fork tender, about 5 to 10 minutes more.
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Remove from the oven and sprinkle with cheese and herbs as desired. Enjoy warm, chilled over a salad, or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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