Oven Roasted Beets
Roasted beets are the perfect addition to any breakfast, lunch, or dinner. They can be eaten as the main course or a side dish. Jazzed up with herbs, a vinaigrette, put in a salad. Needless to say, there is a lot you can do with some amazing roasted beets!
However, they do take some time to roast in the oven. Depending on the size, they can take anywhere from an hour to an hour and a half. I typically will throw the beets in the oven on Sunday when I am meal prepping to be able to eat throughout the week for any meal. During the summer, I can throw these on the grill or directly into the coals of the smoker too.
When roasting them, I keep the seasoning simple. Just some olive oil, salt, and pepper. On the back end when I go to serve them, I can add seasonings to use in any dishes I want.
During the summer, I love a roasted beet salad with watermelon and feta cheese topped with a light vinaigrette. In the winter, I eat these as a side dish for roasted chicken or beef. They are also an amazing accompaniment to any lunch!
Beets are rich in vitamins and minerals. Today many people eat them roasted, in salads, in smoothies, or juices. Beets are becoming more and more popular today, but they have been consumed for a long time.
Beets are a naturally low calorie food packed with a variety of nutrients. Specifically, they are a source of betaine- an antioxidant found in red veggies. They are also a good source of manganese, folate, Vitamin B2, and potassium. Due to beets richness in nutrients they are great for reducing your risk of type 2 diabetes, heart disease, and dementia.
You can also cook down and eat the beet greens, which are a great source of beta-carotene. Try it out and see if you like it, or just compost the greens, if that’s not your thing.
Ingredients:
3 beets with greens and root removed
olive oil, salt, pepper
Instructions:
Preheat oven to 425°F. Place each beet on aluminum foil and top with about a 1/2 tablespoon of olive oil and some salt and pepper to taste. Wrap the beet up tight in its foil and place all of the foil wrapped beets on a baking sheet.
Place in oven and let cook for an hour. After an hour, check to see if the beets are done by unwrapping the largest one and poking it with a butter knife. If it is soft, remove from oven and let cool for at least 20 minutes.
Now get ready for the messy part.
Remove each beet from its foil wrapping. The skin will easily peel off and then you can chop into any size you desire.
Use immediately or let cool. Will keep in the fridge for 5-6 days.
Servings: 3-4 | Cook time: 1 hour to 1 1/2 hours | Total time: 1 3/4 hours