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If you’re looking for an easy recipe for cooked beets, this Roasted Beets recipe is just what you’re looking for. It’s as easy as it sounds and works every time! The beets will come out soft. Balsamic and basil take the sweet flavor to a whole new level.
I first shared this recipe on February 19, 2021 and have updated some content to share it with you again today.
Why do we love roasted beets?
A simple side dish made from vegetables. This pairs perfectly with various dinners and main dishes. Roasted beetroot has a slightly sweet flavor. The fresh herbs and balsamic vinegar give it a really delicious flavor.
Summer means my vegetable garden is full of fresh beets. And I can be seen making pickled beets and salads made from beet greens. But this winter beet recipe is exactly what I need. My easy way to use up half the time of many roasted beet recipes. The recipe is thanks to us. Pro tips below!
Very good and very easy to make!
~Lydia
Ingredients for Roasted Beetroot
- Turnip: You will need about 2 pounds of beets. Today I used Chioggia golden and red beets to make this. But you can use one color.
- Extra Virgin Olive Oil: I use oil to coat the beets for grilling. You can add another type of coolant if desired..
- Salt and pepper: To season the beets
- Balsamic Vinegar: To balance the acidity with the sweet, earthy flavor of the beetroot.
- Fresh basil: You can sub in dried thyme or your favorite fresh herb. If you don’t have fresh thyme on hand,
How to Roast Beetroot
Step 1: Preheat the oven.
Preheat the oven to 425 degrees F. If your beets are very dirty. Wash away excess dirt.
Step 2: Peel and slice the beets.
On a cutting board, peel all the beets with a sharp vegetable peeler. (Wear gloves if you don’t want to temporarily stain your hands.) Cut beets into 1-inch pieces. Place raw beets, oil, salt, and pepper in a 9-by-13-inch Pyrex glass. or ceramic baking dish Spread it into a single layer and cover with aluminum foil.
PRO TIP: Keep peeled and cut beets moist by covering them with aluminum foil. Otherwise, they will be difficult to deal with! Covering them will trap water vapor. (just like the skin) and get perfectly soft beets every time!
Step 3: Bake the Beetroot
Roast beetroot, lifting foil to stir once or twice. Until beetroot is soft when pierced with a fork or sharp knife, about 40 minutes.
Step 4: How to Season Roasted Beets
Remove the beets from the oven. Then add the basil and balsamic. Throw it away and let it roast again. was revealed This is to allow the balsamic to create a glaze! In another 10 minutes, the beets will be coated, tender, and super delicious! Serve warm or at room temperature.
More grilled vegetables
Roasted vegetables are very easy to prepare and pair with a variety of dinner recipes!
Expert Tip: How to Make the Best Roasted Beetroot
PRO TIP: Roast beets after they’re peeled.
Many beetroot recipes The recipe tells you to wrap the beets in foil and roast them whole. As a self-proclaimed beetroot lover, I prepare beetroot regularly. I don’t recommend this method. Here’s why you want to peel beetroot before cooking:
- When you roast a whole unpeeled beetroot, (in foil on a rimmed baking sheet) You need to wait for the beets to cook. It is important to know this. It takes a very long time. When they are complete It can take an hour for small beets or two hours for large beets.
- If you have beets of different sizes You will need to remove the smaller beets from the oven. and leave the large beets to continue grilling. All of this daycare work goes against the spirit of a hands-off approach.
- you still You have to wait until it’s cool. It is enough to remove the skin with a paper towel and cut it off. That’s not a big deal if you have to wait for it to cool like in a salad. But if you intend to serve it hot, it’s a waste of time because you’ll have to reheat it again.
- you Unable to add flavor Until the skin is peeled
- I recommend peeling them while they are still raw. The easiest way is to use a vegetable peeler. Then cut into bite-sized pieces to cook faster.
- It can be grilled until soft. Literally half the time This way!
- You can season it before cooking. This is so that the additional seasonings and flavors are cooked in the beets and cooked. More flavor And brings out the natural sugar!
Different variations to try for this easy beetroot recipe.
- You can use other herbs or vinegar if you like.
- Using 50% beets and 50% yams, they cook at the same rate and taste amazing together!
- I like to use a mix of different colored baked beets. But it’s also very pretty if it’s all in one color. Golden beets are my favorite!
- Try adding crumbled goat cheese or feta at the end.
- Serve these refreshing drinks with Walnut Balsamic Vinaigrette or Tarragon Vinaigrette.
- Blue cheese is a great addition to beets. The flavors go together! Top these baked beets with crumbled blue cheese and chopped walnuts. Instead of using basil Use chives or fresh tarragon.
- You can also try using lemon or orange juice in place of the balsamic vinegar. Add a little lemon or orange zest for an extra citrus flavor.
Instructions for serving roasted beets
Food preparation, leftovers, storage, and reheating
- Food preparation: Cooked beets are great for meal prep and as a side dish in pantry containers. Because they warm so beautifully. So they make great pre-prepared side dishes.
- Leftovers and storage: Leftover beetroot can be stored in an airtight container for four days.
- Warming: Can be reheated in the microwave on high power. By stirring occasionally until it becomes steamy. It can also be reheated in a casserole dish. (Coat with cooking spray or brush with extra virgin olive oil first.) Make sure to cover with foil so it doesn’t dry out. Bake until hot, about 25 minutes at 350 degrees.
More Beetroot Recipes
Thank you very much for reading! If you are new here You might want to sign up. My email newsletter to get free weekly menu plans and the latest recipes straight to your inbox. If you make this recipe, please come back. Give a star rating and review.. I would love to hear what you think!
Happy cooking! ~Katie
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Description
If you’re looking for an easy recipe for cooked beets, this Roasted Beets recipe is just what you’re looking for. Roasted beetroot is simple and comes out perfectly tender. To spice things up, we add balsamic vinegar and basil to take the sweet flavor to the next level.
- 2 pound Beetroot, peeled and cut into 1-inch pieces.
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- freshly ground pepper to taste
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh basil
1. Preheat oven to 425 degrees F.
2. Toss beets, oil, salt, and pepper in a 9-by-13-inch baking dish, covered with foil.
3. Roast, lifting foil to stir once or twice, until beets are tender when pierced with a fork, about 40 minutes.
4. Add the balsamic vinegar and thyme and toss to coat. Return to oven and roast uncovered for 10 minutes.
5. Serve warm or at room temperature.
note
You can use any color beetroot for this recipe. Keep in mind that red beets will stain other colors. a little while cooking This will prevent your hands from turning red when you handle beets. Wear disposable gloves.
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Category: side dish
- way: Roasting
- food: american
Nutrition
- Serving size: 2/3 cup
- calorie: 161
- sugar: 15 ก
- fat: 7 ก
- carbohydrate: 20 g
- fiber: 5 ก
- protein: 5 ก
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in EatingWell magazine’s test kitchen. Her recipes have been Published in magazines such as Shape, Fitness, Parents and several Edible Communities publications, her cookbook Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband. 2 teenage daughters and 2 yellow labs. In her free time you can find her at the gym, cooking, stacking firewood, making maple syrup. and take care of the overgrown perennial garden as well
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