Small to medium sized beets. Quantity isn’t actually important, but since roasted beets keep for several days in the fridge, why not make a bunch and have them on hand for salads?
- Preheat oven to 400 degrees.
- Trim and scrub beets but do not peel. I like to leave a bit of the stem attached. I think it’s pretty.
- Tear off 12-18 inches of aluminum foil. Center beets on foil and drizzle lightly with olive oil. Sprinkle beets with salt to taste. Fold the ends and sides of foil packet up to make a packet. Fold and crimp edges together so the beets are fully enclosed in the foil packet. Place packet on a sheetpan and transfer to the hot oven.
- Roasting time will vary considerably based on the size of your beets, but 40 minutes to an hour is a good ballpark for medium sized beets. After 30 minutes, remove beets from oven, carefully open foil packet (watch for hot steam) and use a toothpick or wooden skewer to pierce one of your largest beets. If the skewer slides in easily, your beet is cooked through. If it encounters resistance, re-seal the foil and cook the beets for another 10-20 minutes. Continue testing until the beets are cooked through.
- Set beets aside at room temperature to cool until cool enough to comfortably handle (or just forget them overnight on the counter like I did last time!). Peel beets by rubbing the skin with a clean towel or paper towel. The skin will slip right off. If you are concerned about having pink hands, you might want to wear rubber gloves for this step. Transfer the beets to an airtight container and keep chilled until needed, up to 4 days.
Variation #1: Marinated Roasted Beets with Red Onion (pictured)
3 cups roasted beets, halved or quartered depending on size
1/2 – 1 cup red onion sliced into thin rounds, to taste
1/4 cup olive oil
2-4 tablespoons apple cider vinegar, to taste
1 tablespoon dijon mustard
Salt and pepper, to taste
1/4 cup chopped tender green herbs, such as parsley, mint, oregano or basil (I used parsley)
Add beets and onion to a medium bowl. Toss to combine. In a separate bowl, add remaining ingredients and whisk together to make a vinaigrette. Adjust taste with additional salt, pepper or vinegar as desired. Pour vinaigrette over beets and onions and let sit, chilled, for at least one hour. Serve cold or at room temperature.