Roasted Beets are simple to prepare and delicious in salads. I first became obsessed with roasted beets about nine years ago when I ordered the most amazing beet salad at a local restaurant (Farmer’s Table) that used home grown vegetables. It was right around the time when farm-to-table restaurants started to pop up everywhere. The chef and owner actually grew his own vegetables and used them in his restaurant.
I didn’t realize how easy it was to roast beets at home until I tried after I got home from eating that Farmer’s Table beet salad. Although you can buy cooked beets in the refrigerated section in supermarkets now, it’s much more economical to make them yourself (and so easy!).
How To Roast Beets
I’ve found the easiest way to roast beets is to trim off the greens and the root first.
Line a baking sheet with foil, and place the beets on the foil in a single layer. Then, pour a little water in the bottom of the pan, and cover the beets with foil. Bake for an hour, or until a knife pierces the beets easily. The steam inside the foil “envelope” will cook the beets.
When I only have a few beets to roast, I roast them in my toaster oven; otherwise, if I have a big batch, I roast them in my big oven.
I wear disposable gloves when handling beets to keep my hands from getting stained red. Then, using a paper towel or paring knife, gently scrape off the skin.
Roasted beets are delicious in salads, such as this Roasted Beet and Heirloom Tomato Salad
- 3 beets
Preheat oven to 425 degrees.
Wash and trim beet tops and roots.
Place beets in a foil-lined shallow pan with 1/4" inch of water.
Cover pan with aluminum foil.
Bake 60 minutes, or until a knife pierces the beets easily. Roasting time depends on the size of the beets.
Remove beets from oven and let cool slightly before handling.
Use paper towel or paring knife to rub/scrape skin off beets (hint: wear disposble gloves to keep my fingers from turning red).