Simple Roasted Golden Beets Recipe
These roasted golden beets are a fantastic side dish. Golden beets have a delicious, mellow earthiness.
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Servings: 4 servings
Ingredients
- 1 pound golden beets
- ½ tablespoon olive oil
- pinch sea salt
- pinch ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Scrub the beets under running water to remove any dirt. Cut the tops off the beets. Cut off any long roots.
- Tear off several pieces of aluminum foil (enough so each beet has its own sheet). Place each beet in the center of a piece of foil. Drizzle it with a little olive oil and sea salt. Using your hands, massage the oil all over the beets.
- Close the foil around the beets and place them on a baking sheet. Bake for 40 to 55 minutes, till fork tender. Depending on the size of the beets, this will vary.
- Remove the beets from the oven and carefully pull back the foil. Be careful as the trapped steam can be very hot.
- Allow the beets to cool for a few minutes before using your fingers or a paper towel to pull off the skin.
- Slice the beets and place them in a large serving dish. Drizzle them with a little olive oil and sprinkle on additional salt and a pinch of black pepper.
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Notes
Checking Doneness - Your cooking time will vary based on the size of your beets. You can check doneness by pulling the aluminum foil back slightly and poking the beet with a sharp knife or fork. If it slips in easily, it's ready.
Storage - cooked beets will keep for up to 4 days in the refrigerator in an airtight container.
Freezing - I don't recommend freezing the cooked beets unless you are going to use them in a smoothie or soup and blending them. The consistency after unfreezing won't quite be the same.
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 120mg | Fiber: 2g | Sugar: 9g