How to Roast Beetroot

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Choose beets that are firm and do not have deep blemishes.
Choose beets that are firm and do not have deep blemishes. (Image: early red beets and young beet leaves image by Maria Brzostowska from Fotolia.com)

Beetroot is another word for beet, the blood-red root vegetable high in vitamins, minerals and fiber, and low in calories. Beets are popular in Eastern European and Indian cooking, served as a creamy soup, cold as a salad or as a juice. The root of the beet is high in fruit sugar.

Things You'll Need

  • Fresh beets
  • Aluminum foil
  • Baking sheet
  • Olive or canola oil
  • Salt

Choose fresh beets, small or large, but firm and without deep blemishes. Cut off the leaves but leave a couple inches of stem. Wash the dirt off the skin of the beets.

Small and large beets both work well for roasting.
Small and large beets both work well for roasting. (Image: Raw Beets image by DSL from Fotolia.com)

Set the oven to 400 degrees. Cover a baking sheet with foil and spread the beets on top. Sprinkle with olive or canola oil and add salt if desired. Cover the beets with foil. Start checking for doneness by piercing with a fork after 45 minutes. Smaller beets will cook faster than large ones.

Olive oil can be used to roast vegetables.
Olive oil can be used to roast vegetables. (Image: cooking oil image by Gary Walker from Fotolia.com)

When beets are tender, remove from oven and let cool enough to handle. Remove the skin, which should come off easily. Eat the beets warm or serve cold as a salad or in a salad with other ingredients.

Tips & Warnings

  • The leaves of the beet can be cooked and eaten.
  • Beet juice can stain hands or clothing.

References

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