Roasted beets are very versatile and can be used in salads, soups, sandwiches, hummus and many more dishes.
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 cook roasted beets:
- Wash the beets thoroughly and dry with paper towel. Preheat the oven to 350 degrees.
- Cut off the top stems and bottom roots of the beet. Cut each beet into half
- Line baking tray with aluminum foil, Line 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.
Enjoy roasted beets with some salt and pepper sprinkled or use them in hummus, salads, soups, sides or sandwiches!
Recipe 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 2 weeks.
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 New Jersey with my husband and two sons.
Leave a Reply