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–+ servings
A vibrant plate of roasted beet and carrot veggie sides, drizzled with olive oil and sprinkled with herbs and sea salt.

Roasted Beets

Learn how to roast beets to perfection for a simple and healthy side dish.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 medium beets
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beets
  • 6 medium beets tops removed, scrubbed well
  • Extra-virgin olive oil for drizzling
  • Sea salt
  • Freshly ground black pepper

Equipment

  • Oven
  • Foil
  • Baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  3. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. Hold them under running water and slide the skins off with your hands.
  4. Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.

Notes

This recipe is part of a collection of quick and healthy vegetable side dishes perfect for busy weeknights.

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