Making the perfect roasted beets is probably easier than you think! If you are wondering what to do with your beets, and the best way to cook them, then you are in for a real treat. In this article, we are going to look at how to roast beets, using an incredibly simple, yet effective method.
Beets are known as beetroot in the UK. I will use these two words interchangeably throughout this article.
Beets are a root vegetable that you usually find with a deep red beetroot colour. Don’t be fooled tho’ because heirloom varieties of beets come in different colours, such as white, yellow, and orange. You can even get them in candy-stripe pink, known as Chioggia. All beets can be roasted no matter what colour.
Do you have to peel beets before roasting in the oven?
No, contrary to popular belief you do not have to peel your beet skin before roasting it. I am not quite sure where this trend started, but it’s not necessary. In fact, whether you roast them, juice or grate them into a salad, there is no need to peel off the skin.
When you roast your beets with the skin on it softens into the main fleshy part of the beetroot and you can barely even tell that it is there.
Be sure to clean your beetroot before roasting. You will also need to cut off any rough or gnarly bits of the skin.
Fresh beetroots, just picked in my local farm shop.
When you first cut up your raw beetroot for roasting, you will notice how solid the flesh is. If you try to pierce the beets with a fork before roasting, you will struggle because it is so firm.
You can tell when your beets are ready when you can pierce a fork through them. They will still be firm and they don’t need to be super soft like a potato. If they become too soft they will shrivel and burn.
So if they are firm but you can pierce them more easily than when they were raw, then you know that your beets are roasted.
If you cut them into half-inch cubes then they will probably take about 45 minutes in a hot oven.
How to roast beets for a salad?
This roast beets recipe is perfect for salad. Just follow the instructions in the recipe directly below to make the perfect roasted beetroot. Chopping them small and adding a sprinkle of sea salt, with the tiniest drizzle of oil, and mixing that in before putting your beets in the oven for roasting will make them perfect for salads.
Simply let your roast beets cool down fully. Then toss in along with green leaves, nuts, seeds or any of your favourite salad ingredients and enjoy!
A super simple roasted beets recipe using fresh beetroot, sea salt and a tiny splash of olive oil. Less is more!
2 lbs (900g) of fresh beets
1 teaspoon sea salt
2 teaspoons olive oil
Wash your beets under running water, thoroughly cleaning off and soil.
Dry with paper towels.
Remove top and bottom parts and any other rough bits.
Leave on the beet skins.
Chop into approximately half inch cubes (or thereabouts).
Toss your chopped beets onto a large baking tray.
Sprinkle on a teaspoon of sea salt and a very light drizzle of olive oil.
Mix until the beets are evenly coated with the salt and oil.
Roasting your beets
Put into a preheated oven at about 190C (375F or gas mark 5). If you are baking something else at the same time with a hotter or cooler oven just pop it in and adjust the cooking time. It will work fine.
Roast the beets for about 45 minutes. You can check in on them from time to time if you like. If they look like they are starting to burn then they are probably ready (and your oven is probably running really hot). You can tell they are ready when they are still firm but you can pierce a fork through them. They don't need to be super soft to be ready (unlike potatoes etc).
How to serve your roasted beets?
Serve your roasted beets immediately as a side dish exactly as they are, or let them cool down and use to make a beet salad.
Did you make this recipe?
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