Roasted Beet Recipe

Time1h 15m

Serves4

Make Roasted Beet 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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1
Preheat and prep
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
2
Trim and wash
Trim the beet greens leaving about 1/2 inch of stem to prevent bleeding; reserve greens for another use if desired. Rinse beets under cold water and scrub lightly to remove soil. Pat dry with a towel.
3
Oil and season whole or halved beets
If beets are medium (about 2–3 inches), leave whole. For larger beets, cut into quarters so pieces are roughly the same size. Place beets on the lined baking sheet, drizzle with 2 tbs olive oil, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper, and toss directly on the sheet to coat evenly.
4
Roast
Arrange beets in a single layer with some space between pieces. Roast in the preheated oven for 40–60 minutes depending on size: whole medium beets 45–60 minutes; quarters 35–45 minutes. Roast until a small paring knife or skewer slips into the center with little resistance.
5
Steam briefly (optional)
If you prefer tender skin removal, transfer roasted beets to a bowl and cover with foil for 10 minutes to steam — this loosens skins for easy peeling. Otherwise peel when cool enough to handle.
6
Peel and slice
When cool enough to handle, use your fingers or a paring knife to rub off the skins. Slice beets into 1/4- to 1/2-inch thick rounds or wedges as desired. Return to the baking sheet or place in a serving bowl.

7
Dress
Drizzle the sliced beets with 1 tablespoon fresh lemon juice and the remaining olive oil left on the sheet (if any). Taste and adjust seasoning with a pinch more salt or pepper if needed.
8
Add toppings
Scatter 1/4 cup crumbled goat cheese (or feta) and 1/4 cup toasted walnut pieces over the beets. Sprinkle 1 tsp fresh thyme leaves (or chopped parsley). If you like a touch of sweetness, finish with 1 tsp honey or a small drizzle of balsamic glaze.
9
Serve
Serve warm, at room temperature, or chilled as desired. Roasted beets keep well refrigerated for up to 4 days in an airtight container.