Roasted Beets Recipe

Here’s a simple method for making Roasted Beets in the oven.  Made with just beets, olive oil, salt and pepper, these beets are a simple way to add more nutrient-dense foods into your weekly meal prep.

I know beets are a divisive veg, but I just love them.  Whether they are ruby red, golden yellow or striped with pink and white, beets, with their sweet, earthy flavor, are such a beautiful and delicious side.

Outlined below, you’ll find a simple process for roasting any kind of beet.  The oven does most of the work, and after an hour, you’ll have a lovely side dish that goes well with a variety of proteins.  For me, beets often take the place of a starch (rice, potatoes, squash), because their texture and bulk make them feel like a substantial part of the meal.  Continue reading for the recipe.

Just an FYI - I am not a medical professional or a dietitian.  The technical information provided in this article is based on research that I’ve done (see sources).  I do struggle with depression and anxiety, and I’ve managed to get both under control with the help of medication, exercise and changes to my diet.

Beets are a good source of folate (vitamin B9), a B vitamin that plays an important role in brain function and mood regulation.  Folate is also involved in the production of neurotransmitters such as serotonin, dopamine, and norepinephrine, and research has associated low folate status with an increased risk of depressive symptoms.  Other sources of folate (vitamin B9) are beans, cauliflower, leafy green veggies, whole grains and citrus fruits.  Here are some other recipes that feature these ingredients:

Kale and White Bean Pizza

Raw Kale Salad

Brown Rice and Quinoa (recipe coming soon!)

Citrus Avocado Dip

Roasted Beets are a versatile side dish that go well with beef, pork, chicken or fish.  You can also toss them into salad greens to bulk things up!  I find that beets can benefit from a little splash of acid (lemon juice or vinegar), so give that a try if you’ve got some on hand.

Roasted Beets

by Brandon

5 from 1 vote

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Prep Time 3 minutes mins

Cook Time 1 hour hr

Cooling Time 5 minutes mins

Total Time 1 hour hr 8 minutes mins

Course Side Dish

Servings 8 servings

Ingredients

  

1x2x3x

• 4 medium to large red beets, 1.5 to 2 pounds, rinsed and root end trimmed
• Extra virgin olive oil (½ teaspoon per beet)
• Kosher salt
• Freshly ground black pepper

Instructions

 

• Preheat an oven to 400°F with a rack in the middle position.
• Working one at a time, place one beet, root-end down, in the middle of a square of aluminum foil. Drizzle with olive oil and season with a healthy sprinkle of salt and black pepper. Bring the foil up around the beet and crimp shut. Make sure that the bottom is stable, so the beet remains upright. Try to leave a little space at the top for steam to circulate (don’t tightly scrunch the foil around the beets).
• Place 4 foil packets on a rimmed baking sheet, then transfer to the oven. Cook until a knife inserted into the largest beet meets little resistance (about 1 hour). Let the packets cool for 5 minutes, then carefully unwrap each beet and slip off the skins*.
• Cut beets into wedges, then drizzle lightly with olive oil. Season to taste with additional salt and pepper.

Notes

I like to wear rubber gloves when removing beet skins. Keep in mind that red beets will stain anything they come into contact with. I also like to rub the skins off using a paper towel. This provides a little barrier between my hand and the warm beets!

Keyword roasted beets

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Brandon

I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!