Roasted Beets
Published Oct. 9, 2024
- Total Time
- 1 hour 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound beets, 2 inches in diameter (6 to 7 beets)
- 2tablespoons olive oil
- Salt and black pepper
- 2 or 3fresh thyme or rosemary sprigs (optional)
Nutritional analysis per serving (4 servings)
122 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 334 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
- Step 1
Heat oven to 400 degrees. Tear off a large piece of aluminum foil and place it on a baking sheet (the foil should be about as long as the baking sheet).
- Step 2
Scrub beets under cold water; dry thoroughly. Trim ends. Place beets in the middle of the foil. Drizzle with the oil and sprinkle generously with salt and pepper. Add thyme sprigs on top, if using. Close foil tightly around the beets, scrunching the ends so the packet is completely sealed.
- Step 3
Roast beets until they’re tender and easily pierced with a sharp knife, 45 to 55 minutes. (Be cautious when opening the pouch; there will be steam.) Cool for 10 minutes, then remove skin. (Rubbing a dry paper towel on the beets helps remove the skin and minimizes stained hands.)
- Step 4
Slice as desired and serve immediately or at room temperature. Refrigerate for up to 5 days in an airtight container.
Private Notes
Comments
A number of comments/questions: If the beets are wrapped in foil they are not being roasted, they are being steamed; if you are going to remove the skin after they are done, why scrub and season them beforehand? Rinsing before wrapping them in foil to get rid of clumps of dirt is of course reasonable; it also provides moisture to help the steaming process. Also to prevent bleeding it's best to leave 1/2 to 1 inch of stem and root; they will come off easily with the skin.
While I appreciate the convenience of using foil in the kitchen (and regularly use it myself), I find it totally unnecessary for this recipe. Any oven-safe pot/pan with a well-fitting lid will achieve the same steaming effect (and accommodate even more beets!) without wasting the large volume of foil needed to craft and seal a steam tent. I’m partial to using a 4qt stainless steel rondeau myself.
Used a small tagine. Worked great.
I rinse, place in Dutch oven like staub or Le creuset big enough to hold beets, slow cook with lid on at 225 for 2-3 hours, until a knife runs through the center. Important - let the beets cool in the pot with lid on. Otherwise the skin will dry as they cool and they’ll be difficult to peel. Once cooled skin slips right off. Then you can toss with salt pepper, a little balsamic or red wine vinegar and olive oil. Any herbs that suit you. A bit of crumbled goat cheese if you have some, but not necessary. Delish.
I am here to join the voices against wasting aluminum foil especially not during wartime. A ceramic or glass baking vessel with a lid works well. I suppose a metal pot with a lid might be most similar to foil, but I see no virtue in that. Glass conducts heat most efficiently. Ceramic is less efficient, but it holds the heat longer. Question: does the oven temperature remain the same. For example, some recipes suggest lowering the temperature for a glass baking dish.
Top with some goat cheese, crushed pistachio and balsamic vinegar - excellent!