Really Big Beets

By Tara Parker-Pope

Really Big Beets
Andrew Scrivani for The New York Times
Total Time
45 to 90 minutes
Rating
4(408)
Comments
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Here is a show-stopping main course to please vegans and vegetarians — and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian Thanksgiving feature in 2014, says to roast the beets for a long time, to achieve a giant, steak-like fist of vegetable, rich and salty-sweet. One hour works — two hours is better.

Featured in: Vegetarian Thanksgiving: Really Big Beets

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Ingredients

Yield:6 servings
  • 6large beets
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

57 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees.

  2. Step 2

    Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.

  3. Step 3

    Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.

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Ratings

4 out of 5
408 user ratings
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Comments

Stacie

I always leave the beets in the oven for a long time because the beet bottoms caramelize and create a great taste. These are good right out of the oven and also cold cut up in a salad with clemmie or orange slices, toasted slivered almonds, greens, and a balsamic vinigrette.

richard schmidt

i follow steps 1 and 2-then place them in my slow cooker on high for 6 hours and forget about them till supper time

Linda

Where is the roasting part if you seal the beets in foil? I scrub and trim but I leave the skins on, leave the foil open but curled around the beets, turn them over once when I check for doneness, and when fully cooked the skins just slide off. A bit messy either way from the red beet juice. Is there anything finer that an oven-roasted beet? Boiling is not the same thing to me.

Preston

Again, with the square-footage of aluminum foil! But my other suggestion is admittedly a very different recipe, but it is one we have done to good effect: We steam the beets on a round metal tray resting on a wire stand in a big pot with a lid. My partner likes them better this way. I like beets any way I can get them.

Aaron

I roasted my giant beet following these instructions, refrigerated it, and microwaved halves for a side dish; it was delicious. I also am amazed at the author's self-control for not including any of the puns that naturally come to mind when you're making this. I LIKE BIG BEETS AND I CANNOT LIE.

em

... and yes, no peel. A joy to slip the skins after, while still a bit hot, under cold water.

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