Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Simple Roasted Beets
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- Total: 55 min
- Active: 5 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 539 mg
Wrap beets in foil before roasting for perfectly tender results.
- Total: 55 min
- Active: 5 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 539 mg
Ingredients
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.
