How To Roast Beets

Beets are both yummy and messy (if we’re talking about the purple-skinned buggers). They have an earthy, delicious flavor, and are high in fiber, folate and vitamin A. Many home cooks are reluctant to prepare beets from raw because of the potential for nasty stains. Especially where kids are involved. If you’re brave enough to just deal with purple hands, beets are an amazing addition to salads, or just eaten on their own. You can also pickle them by putting them in the liquid from an empty jar of pickles. If you don’t want to deal with the mess, there are golden beets and candy-cane-striped beets, as well, that don’t stain and have a very similar taste. All beets look awesome on a plate, but candy cane ones are especially funky.

Step 1

Preheat the oven to 425 F. Trim off the ends of the beets, and scrub them thoroughly under cool, running water.

Step 2

Place the beets on a large piece of foil that’s been folded in half. Drizzle with water. Wrap the foil over and seal the package tightly.

Step 3

Place the package on a baking sheet and put it in the oven. Heat until tender, about an hour, depending on the size of the beets. You can test the tenderness by piercing them with a fork; if you meet little resistance, they’re done. Be careful not to burn your hand with steam when you unseal the package.

Step 4

Once the beets cool, peel them by hand. The skin should come off easily.

Tips

Try to find similarly sized beets so they’ll cook evenly.

Smaller beets are generally preferable as large ones tend to be woody and tough.

Good-quality beets are well-formed with a scantily haired root. If the body is crooked or the roots hairy, they’ve likely struggled to grow and might be tough.
Beets and beet greens should be stored in the refrigerator.

Try sauteing the green with garlic and olive oil for a healthy, delicious treat. Make them like you’d make spinach; they taste just like beets.