Roasting Beets Made Easy: A Step-by-Step Guide
If vibrant, earthy-sweet beets haven’t made their way into your regular meal rotation yet, you’re seriously missing out! Roasting beets is surprisingly simple and unlocks their incredible flavor potential, making them a versatile and delicious addition to salads, bowls, dips, or even as a simple side dish.
In this guide, I’ll show you my foolproof method for perfectly roasted beets, shared with me by my old friend and famous Chicago chef Homaro Cantu. Get ready to say goodbye to mushy beets and embrace their deliciously sweet and tender glory!
Why Roast Your Beets?
Roasting transforms beets in several beautiful ways:
- Intensified Flavor: Roasting concentrates the natural sugars in beets, giving them a deeply caramelized and sweet flavor with a hint of earthiness.
- Tender Texture: No more hard, raw beets! Roasting gives them a lovely melt-in-your-mouth texture.
- Versatility Galore: Roasted beets make a fantastic base for salads, bowls, hummus, or simply seasoned with a little olive oil and balsamic vinegar for a delightful side dish.
What You’ll Need:
- Beets: Choose fresh beets that are firm with no soft spots. You can use any variety – red, golden, or even candy cane! Different colors offer subtle flavor variations and add a vibrant touch to your dishes.
- Olive Oil: A little goes a long way in helping the beets roast evenly and develop a slightly crisp exterior.
- Kosher Salt: Don’t be afraid to use a generous amount – the salt draws out moisture, concentrating the flavors, and also helps the skins slip off effortlessly after roasting.
- Aluminum Foil & Baking Sheet: These help trap the heat and steam, ensuring the beets roast through.
- Knife & Cutting Board: To prep your beets for roasting.
My Simple Roasting Technique:
- Preheat & Prep: Start by preheating your oven to 425°F (220°C). Wash and scrub the beets, removing any dirt. Trim off the greens (save them! They’re delicious sautéed), and the stem and root ends.
- Coat & Wrap: Drizzle the beets with olive oil, then sprinkle a generous amount of salt over them. Individually wrap each beet in aluminum foil.
- Roast: Place the wrapped beets on a baking sheet and pop them in the preheated oven. Roast for approximately 1 hour, or until they easily pierce with a fork. The size of your beets will determine the exact roasting time.
- Cool & Peel: Let the beets cool slightly in their foil packets – this helps them steam further, making peeling a breeze. Once cool enough to handle, carefully unwrap the foil and use your fingers or a paper towel to rub off the now-loose skins.
- Slice & Enjoy! Cut the roasted beets into your desired shape – wedges, cubes, or slices. Now they’re ready to add to your favorite recipes or enjoy simply with a drizzle of balsamic vinegar and a sprinkle of fresh herbs.
Pro Tips:
- Roast in Batches: For even roasting, try not to overcrowd the baking sheet. If you have lots of beets, roast them in batches.
- Save those Skins! Beet skins can create natural dyes for projects. Infuse into vodka for a unique flavor.
- Customize with Spices: Before roasting, add a sprinkle of your favorite spices like cumin, smoked paprika, or a pinch of chili powder for a flavor twist.
How to Tell When Your Beets are Ready:
The best way to know if your beets are ready is to insert a fork or sharp knife. They should be tender enough to pierce easily with little resistance.
How to Store Roasted Beets:
Store roast beets in an airtight container in the refrigerator for up to 5 days. They’re perfect for meal prep and quick additions to salads and bowls throughout the week.
Beet the Odds: Watch how to make this recipe!
I hope this guide has demystified the beet-roasting process and inspired you to embrace these earthy gems in your kitchen. If you need more assistance, watch my video to see how to roast beets, step by step!
Recipe Ideas:
Now that you’re a beet-roasting pro, here are a few ways to enjoy them:
- Beet & Goat Cheese Salad: A classic combination with peppery arugula, toasted nuts, and a tangy vinaigrette.
- Roasted Beet Hummus: Blend with chickpeas, tahini, and lemon for a vibrant and flavorful dip.
- Beet & Grain Bowl: Toss with quinoa, farro, roasted vegetables, and a drizzle of tahini dressing.
More How-To Videos
- How to Zest a Lemon
- How to Cut Butternut Squash
- How to Zest Citrus
- How to Dice Potatoes
- How to Grate Ginger
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Roasted Beets
Ingredients
- 6-7 beets
- 2 tablespoons olive oil
- Kosher salt
Instructions
- Preheat oven to 425 F.
- Trim up beets, removing leaves and bottom of root.
- Transfer to colander and rinse well to remove dirt. Pat dry with paper towels.
- Add to a mixing bowl and drizzle with olive oil. Mix well with your hands, coating the beets.
- Sprinkle with a very generous amount of kosher salt and mix again.
- Place beets on sheet pan. Top beets with a generous amount of salt again.
- Place in oven for 1 hour. The salt should be crusty and beets will be juicy.
- Once beets are cooled, cut off the salted skin and discard.
- Cube up the beets and serve in your favorite salad, such as my beet salad with goat cheese and papayas.
Video
