Simple Roasted Beets

Wrap beets in foil before roasting for perfectly tender results.
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  • Total: 55 min
  • Active: 5 min
  • Yield: 4-6
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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

Directions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Slice and dress the beets as desired and serve.