Roasted Beets
Creamy and delicious roasted beets that are perfect for meal prep, offering a rich sweetness and colorful addition to any table.
Ingredients
For the Roasted Beets
- 4 medium Fresh Beets Earthy sweetness and vibrant color.
- 2 tablespoons Extra Virgin Olive Oil Adds richness and helps caramelize the beets.
- 1 teaspoon Kosher Salt Enhances flavors and balances sweetness.
- 1/2 teaspoon Freshly Ground Black Pepper Adds a warm, subtle heat.
- 2 tablespoons Fresh Herbs for Garnish Brightens presentation and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly under cold water to remove any dirt.
- Trim the beet tops and roots, leaving about an inch to prevent bleeding during roasting.
- Peel the beets with a vegetable peeler, then cut them into equal-sized wedges for even cooking.
- Transfer the beet wedges to a large bowl.
Cooking
- Drizzle the beet wedges with extra virgin olive oil, kosher salt, and freshly ground black pepper.
- Gently toss the beets to ensure they’re evenly coated.
- Spread the beets in a single layer on a lined baking sheet, making sure they’re not crowded.
- Roast in the oven for 30-40 minutes, turning halfway through until the beets are tender and caramelized at the edges.
- Check doneness by piercing a beet wedge with a fork - it should slide in easily!
Serving
- Remove your roasted beets from the oven and let them cool slightly.
- Transfer them to a serving platter or bowl.
- Sprinkle freshly chopped herbs over the top for added flavor and presentation.
- Serve warm, or toss them into a salad for a vibrant addition!
Notes
Cut beets into uniform sizes for even cooking. Experiment with different herbs for variation.