Easily make roasted beets in the oven to add a colorful tasty addition to salads, chop into pasta dishes, and puree into hummus. Roasted beets ramp up flavors and add vibrant earthy and slightly sweet flavors to any dish!
WHY THIS RECIPE WORKS
Beetroot 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 are used.
WHAT GOES INTO THIS RECIPE
Fresh beets, either golden or purple are needed for this roasted beet recipe.
HOW TO ROAST BEETS: 2 WAYS
Wrap the beets in foil and bake them for an oven roasted cooking method. 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 your daily life.
1. ROASTED IN FOIL IN THE OVEN
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 minutes 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. You can also use a paper towel to lightly rub the skins off.
2. SLOW COOKER COOKED 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.
Roasting beets tenderize the vegetable and bring about a juicy sweet flavor that slices easily and adds bold coloring to foods. Red beets are well loved used in these healthy naturally red colored beet sugar cookies. When peeled and sliced before roasting, they can easily be roasted and turned 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 ROASTED 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 french fries snack drizzled with olive oil, salt and pepper!
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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.
Notes
Nutrition
This recipe post has been updated.
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