Roasted beets! Learn easily how to roast beets at home. Roasted beets are great to ramp up the flavors in dishes when added in salads, tossed with quinoa, pureed into hummus and eaten alone drizzled in oil, salt and pepper.
Beet root is one of life’s superfoods. It comes in two variations, golden beets (yellow beets) and red beets (or purple beets), which all have incredible healing powers and blood cleansing benefits. Find out here the amazing health benefits of beets, which include anti-cancer properties, high in antioxidants, protects liver damage and lowers blood pressure [source]. For this roasted beets recipe, golden and red or purple colored beets can be used.
WAYS TO USE ROASTED BEETS
Roasting beets tenderize the vegetable and bring about a juicy sweet flavor that slices easily and adds bold coloring to foods. Red beets are beloved used in these healthy naturally red colored beet sugar cookies, and when peeled and sliced before roasting, can easily be roasted into beet fries in the same manner that you would prepare and cook potato fries. Beyond these variations of enjoying the vibrant root vegetable, here are more ways to experience roasted beets.
Ways to use this beet recipe:
- Roasted beet salad tossed over fresh greens
- Puree with cookies for natural coloring
- Use roasted beets in hummus and dips
- Add them to smoothies or juices
- Eat as a healthy snack drizzled with olive oil, salt and pepper
HOW TO ROAST BEETS
This recipe uses foil. For us it is the most convenient, but there are more ways to roast beets, so I have included those instructions if you prefer to eliminate aluminum from daily life.
IN FOIL
To make roasted beets in foil, wash beets and discard the stems by slicing them off. Lay out on a counter two large pieces of foil and add 2 beets to each foil and lightly close the foil. Place the two prepared foils on a baking sheet and bake at 425 degrees F for 45 min. to 1 hour or until the center of the beets can easily be poked with a fork. Let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
SLOW COOKER BEETS
To cook beets in a slow cooker, place 4-6 beets that are washed with stems removed in a slow cooker with 1 inch of water. Cover and cook on low for 2-4 hours or until the beets are tender. Remove from the slow cooker (or crock pot) and let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
HOW TO STORE ROASTED BEETS
Store the roasted beets in an airtight container in the refrigerator for up to 7 days.
More delicious healthy beet recipes:
- Detox Beet Juice Recipe
- Beet Colored Cookies
- Vegan Beet Powder Latte
- Roasted Beet Kale Salad with Greek Yogurt Herb Dressing
- Shaved Brussels Sprouts Salad With Roasted Beets and Butternut Squash
- Savory Beet Fries
- Kitchen Sink Spring Root Vegetable Salad
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Roasted Beets: How To Roast Beets
Ingredients
- 4 beets raw, any size, stems sliced off
Instructions
Roasted in Foil
- Wash beets and discard the stems by slicing them off. Lay out on a counter two large pieces of foil and add 2 beets to each foil and lightly close the foil. Place the two prepared foils on a baking sheet and bake at 425 degrees F for 45 min. to 1 hour or until the center of the beets can easily be poked with a fork. Let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
Cooked in a Slow Cooker
- Place 4 beets that are washed with stems removed in a slow cooker with 1 inch of water. Cover and cook on low for 2-4 hours or until the beets are tender. Remove from the slow cooker (or crock pot) and let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
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