Roasted beets are versatile and can be used in salads, soups, sandwiches, hummus, and many more dishes. A perfect meal prep that not only saves time but also helps you keep eating healthy.
I love beets for their taste, color and nutrition! They have such wonderful aroma when you roast them. Beets are available year around in most grocery stores. Everytime I buy them I roast them and refrigerate for up to a week. They come in very handy for while preparing meals.
Here is how to roast beets:
- First, wash the beets thoroughly and dry with paper towels. Preheat the oven to 350 degrees F.
- Cut off the top stems and bottom roots of the beet. Cut each beet into half
- Line a baking tray with aluminum foil, place the halved beets on the tray with the flat side down and brush them with olive oil.
- Cover the beets with another aluminum foil this time wrapping foil around each beet tightly. Bake for 45-60 minutes.
- Check with a knife to make sure it goes through smoothly. Let them cool down and then peel the skin off using a paper towel.
Refrigerate the roasted beets in airtight containers for up to a week.
How to Roast Beets
- 5 medium Beets
- 1 tablespoon Olive oil
- Preheat oven to 350 degrees. Wash them thoroughly and dry with paper towel. Cut off the very top and bottom of the beetroot and cut each beet into half.
- Line baking tray with aluminum foil. Line beets on the tray with the flat side down. Brush them with olive oil. Cover the beets with another aluminum foil this time wrapping foil around each beet tightly. Roast them for 30-45 minutes. Check with a knife to make sure it goes through smoothly.
- Let them cool down and then peel the skin off using a paper towel. Keep refrigerated in airtight container for up to 1 week.