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    Home » Cooking 101

    How to Roast Beets

    Published: Oct 15, 2015 · Modified: May 21, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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    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.

    Beets cut in half

    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.

    beet raita in a bowl

    Here is how to roast beets:

    • First, wash the beets thoroughly and dry with paper towels. Preheat the oven to 350 degrees F.
    raw beets in a plate
    • Cut off the top stems and bottom roots of the beet. Cut each beet into half
    raw beets cut in 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.
    beets lined up on a baking tray
    • Cover the beets with another aluminum foil this time wrapping foil around each beet tightly. Bake for 45-60 minutes.
    beets covered with foil
    • 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.
    roasted beets

    Storing

    Refrigerate the roasted beets in airtight containers for up to a week.

    Enjoy roasted beets with some salt and pepper sprinkled or use them in hummus, salads, soups, sides, or sandwiches!

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    How to Roast Beets

    Recipe to roast beets
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Course: Misc.
    Cuisine: American
    Servings: 5
    Calories: 60kcal
    Author: Archana Mundhe

    Ingredients

    • 5 medium Beets
    • 1 tablespoon Olive oil

    Instructions

    • 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.

    Nutrition

    Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 64mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.6mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

     

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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