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Perfect Roasted Beets

Name: Perfect Roasted Beets
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
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

Learn how to roast beets with this simple recipe! No foil here. For best flavor, slice the beets and roast them on a pan, as you would other vegetables. Recipe yields 4 side servings and fits perfectly on a half-sheet pan.

50 min total 10 min prep 40 min cook 4 103 cal

Ingredients

4 serv.

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

Tap a step to mark it done

1 Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
2 Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
3 Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
4 Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.