Simple Roasted Beets

Name: Simple Roasted Beets
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4-6
Ingredients: 6 to 8 medium red or golden beets (about 2 pounds); 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Getting reviews...

Total: 55 min
Active: 5 min

Yield: 4-6

Wrap beets in foil before roasting for perfectly tender results.

Total: 55 min
Active: 5 min

Yield: 4-6

Ingredients

Deselect All

6 to 8 medium red or golden beets (about 2 pounds)

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Directions

Preheat the oven to 425 degrees F.
Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
Slice and dress the beets as desired and serve.