Roasted Beets
Roasted red beets are an easy side dish made with olive oil and salt. Quartering the beets helps them cook faster while the cut edges become lightly browned.
Ingredients
- 1 bunch red beets, 1 ½ pounds, trimmed, peeled, and quartered
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400°F, position the oven rack in the center, and line a sheet pan with parchment paper.
- Scrub the beets well under cold running water, then trim the tops and root ends and cut into quarters.
- Brush the beets with olive oil until evenly coated and season lightly with salt.
- Arrange in a single layer on the sheet pan with one cut side facing down, leaving space between the pieces.
- Roast for 30 to 40 minutes. The beets are done when a fork or small knife slides easily into the center.
- When cool enough to handle, slip the skins off with a paper towel.
- Serve warm, at room temperature, or chilled.
Notes
Lemon dill yogurt sauce (optional): Stir together 1 cup plain Greek yogurt or sour cream, the zest and juice of half a lemon, 1 teaspoon chopped dill, 1 minced small garlic clove, and a pinch of salt. Serve alongside for dipping.
Storage and Reheating: Let the roasted beets cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven for about 10 minutes, warm them in a skillet with a little olive oil, or microwave in 30-second intervals until hot.
Roasted beets can also be frozen for up to 3 months, although they may be slightly softer after thawing.
Nutrition
Calories: 69.4kcalCarbohydrates: 10.8gProtein: 1.8gTotal Fat: 2.5gSaturated Fat: 0.4gSodium: 282.3mgPotassium: 368.6mgFiber: 3.2gSugar: 7.7g
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