How to make Perfectly Roasted Beets? (Crispy and Delicious)

• Food: Roasted Beets
• Writer: Nicolas Green
• Content-Type: Food Blog

Everyone will enjoy these roasted beets! If you like beets, I’m confident you’ll enjoy this foil-free, no-peeling-required roasted beet recipe.

If you don’t like beets (yet), this roasting method may persuade you otherwise.

These roasted beets have a deep, concentrated taste and a little caramelized, tender-but-not-quite-crisp skin. I’m not a huge fan of beets in general, but? Before dinner, I have to restrain myself from swallowing the entire pan.

Simply scrub the beets thoroughly before baking using this approach. There’s no need to peel the potatoes before or after baking. During the baking process, the completely edible skin seems to vanish.

The key to pan-roasted beets is to reduce the heat slightly. At 425 degrees Fahrenheit, I roast potatoes, Brussels sprouts, carrots, and pretty much all other vegetables.

We’ll roast beets at 375 degrees because we don’t want crispy outsides (tender is better). Easy!

How to Serve Roasted Beets?

Serve these roasted beets as is, or dress them up as I did in the first photo (I used fresh dill, chives, goat cheese, and thick balsamic vinegar).

You may also serve them as a side dish or as a topping for a robust salad. Below are some recommendations to assist you with improvising.

• Flavors that complement roasted beets include:
• Arugula and other bright greens, such as collard greens, are popular.
• Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
  peppercorns
• Black Pepper
• Carrots
• Feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream, and plain yogurt are examples of creamy cheeses and dairy.
• Fennel
• Dill, basil, chives, mint, parsley, cilantro, tarragon, and thyme are examples of fresh herbs.
• Maple syrup and honey
• Lentils
• Lemon and orange
• Pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas, and sunflower seeds are among the nuts and seeds available.
• Green, red, and shallot onions, in particular

Roasted Beets

This simple recipe will teach you how to roast beets. There isn’t any foil here. Slice the beets and roast them in a skillet like other vegetables for the finest flavor. The recipe serves 4 people as a side dish and fits neatly on a half-sheet pan.

INGREDIENTS

• 1 ½ pounds beets (about 3 large or 5 small-to-medium)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fine salt, to taste

INSTRUCTIONS

1. Preheat the oven to 375°F and prepare a large, rimmed baking sheet with parchment paper to make cleanup easier. Under running water, scrub the beets well with a vegetable brush (no need to peel them at any point).
2. Slice off the root of each beet, as well as the slender pointy ends, with a sharp chef’s knife to create a flat surface. Place each beet flat-side down on the cutting board and cut in half, then slice into wedges of equal thickness, about 12 to 34 inches thick on the broadest edge.
3. Place the beet wedges on the baking sheet that has been prepared. Drizzle the olive oil over the beets and season with salt. Toss until the beets are evenly coated, then spread them out on the pan in a single layer.
4. Roast for 35 to 40 minutes, stirring halfway through, or until a fork pierces the beets with mild pressure. If preferred, season with more salt to taste and serve.

NOTES ON YIELD

If you’re roasting less than 12 pounds of beets at a time, your beets will have more area around them and may finish roasting a little faster.

If you wish to double the recipe, place two baking sheets in the bottom and top thirds of the oven and toss them together afterward.