Roasted Beets

By Melissa Knific

Published Oct. 10, 2024

Roasted Beets
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Prep Time
5 minutes
Cook Time
1 hour 10 minutes
Rating
5(137)
Comments
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Jewel-toned, sweet and earthy, the humble beet can perk up the dullest of meals. Added bonuses: Beets are inexpensive and they have a relatively long shelf life compared to other vegetables, so they’ll last in the crisper for weeks. Beets do take some time to roast, but the majority of that is hands-off — they don’t even need to be sliced or peeled until after roasting, as long as they’re a similar size. Roasted beets can be tossed into salads, blended into soups and sliced and layered on a sandwich. Or, enjoy them in their purest form, sprinkled with a little salt and pepper.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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).

  2. 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.

  3. 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.)

  4. Step 4

    Slice as desired and serve immediately or at room temperature. Refrigerate for up to 5 days in an airtight container.

Ratings

5 out of 5
137 user ratings
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Comments

Michael

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.

Matt

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.

Matt

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.

Michael

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.

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