We’ve been getting beets pretty much non-stop in our CSA box, which means we’ve been eating many a salad with roasted beets. I was initially kind of intimidated by beets. They’re delicious, obviously, but beets in their raw form look a little insane.
Luckily, with a little googling and sister-texting, I figured out that roasting beets is actually crazy-easy. So here’s how you do it:
- Preheat oven to 450°
- Remove the beet tops and leaves (reserve them if they’re fresh — I have a salad recipe using beet greens up on the blog tomorrow!) and trim the bottom (it looks like a little tail).
- Rinse and scrub the beets clean, then lay them on a large sheet of foil. If you’re roasting a bunch of beets which are different sizes, you can cut your larger beets so that everything is around the same size:
- Drizzle beets with olive oil and sprinkle generously with salt, then bunch the foil tightly around them to form a foil pouch.
- Place the pouch in the oven and roast 45-55 minutes, until tender (a knife should slide in easily).
- Once cooked, remove from oven, open the foil pouch and let cool. Once cooled, the skin should peel off easily with help from a clean paper towel.