Roasted Beets Recipe
Make Roasted Beets Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Beets
Optional Finish
Method
Roasted Beets
- 1
Preheat and prepare beets
Preheat oven to 400°F (205°C). Wash beets thoroughly to remove dirt. Trim the beet greens leaving about 1/2 inch of stem to minimize bleeding. Trim root tip. If beets are very large, halve or quarter them so pieces are roughly uniform (about 1 to 1.5-inch chunks). Small beets can be left whole.
- 2
Season and wrap
Toss the beets in a bowl with the olive oil, kosher salt, and black pepper until evenly coated. If using, add thyme or rosemary sprigs. Place each beet or small pile of beet pieces in the center of a sheet of foil or parchment. Fold and seal each packet tightly (or place all beets in a single larger packet) so steam is retained.
- 3
Roast
Place the packets on a rimmed baking sheet and roast in the preheated oven for 45–60 minutes, depending on beet size. Check doneness at 45 minutes by opening a packet and inserting a paring knife or skewer — it should slide in with little resistance. Whole small beets may be done closer to 35–45 minutes; large beets may need up to 60 minutes.
- 4
Cool and peel
Remove the baking sheet from the oven and let packets sit sealed for 10 minutes to finish steaming. Carefully open a packet (watch for hot steam). When cool enough to handle, slip the skins off the beets with your fingers or rub gently with a paper towel — the skins should come off easily. If you prefer, leave skins on for a rustic presentation.
Optional Finish
- 5
Dress and serve
Place peeled or halved roasted beets on a serving platter. Drizzle with the vinegar and dot with butter or sprinkle crumbled goat cheese so it slightly melts from the residual heat. Scatter chopped parsley or microgreens over the beets. Taste and adjust seasoning with additional salt, pepper, or a little more vinegar if desired. Serve warm or at room temperature.