Roasted Beets
Perfectly roasted beets every time!
Servings: 6
Ingredients
- 1 ½ pound of beets
- ¼ cup water
- ½ teaspoon Kosher salt plus more to taste
- Pinch of granulated sugar
- 1 tablespoon Extra-virgin olive oil nut oil, or unsalted butter at room temperature
- 1 tablespoon red wine vinegar freshly squeezed lemon juice or orange juice
- 1 tablespoon chopped fresh parsley chives, or dill
- Freshly ground black pepper optional
Instructions
- Preheat the oven to 375ºF. Trim the beet stalks within 1-inch of the beet and leave the root end intact. Wash the beets without tearing the skin. Place the beets in an 8x8-inch baking dish. Add the water and cover tightly with foil. Bake until the beets are tender and can easily be pierced with a knife, anywhere from 45 minutes to 1 ¼ hours, depending on the size of the beets. Remove from the oven and let the beets cool for about 20-25 minutes. When the beets are cool enough to handle, slip off the skins while wearing disposable gloves (if you don't want your hands "beet" red). Using a paring knife, trim the stem and root ends. Slice, dice, or quarter the beets, place them in a bowl, and toss them with the butter or oil, vinegar, herbs, and salt and pepper (if using) to taste. Serve warm or at room temperature. Enjoy!
Notes
When preparing beets of different color, make sure you use separate pans for each color.
Nutrition
Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 283mg | Potassium: 373mg | Fiber: 3g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
