|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.
Roasting brings out the full sweetness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.
The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta; this is nice with fresh rocket (arugula).
Click Play to See This Easy Roast Beetroot Recipe Come Together
"Though it takes a while in the oven, this is one of the easiest vegetable side dishes to make, plus it’s delicious. The most difficult part was removing the beetroot skin, but it became easier once I got into a rhythm. Eight beetroots are a lot, so the recipe is good for a large family dinner." —Colleen Graham
Gather the ingredients.
Heat the oven to 400 F (200 C/Gas Mark 6).
Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 1 inch (2.5 centimeters) of the stalk, preferably a tiny bit more. Do not cut off the roots. As you work, take care not to break the skin. If you do, they will still taste good but will lose some flavor.
Place the beets in a large, roomy roasting pan and drizzle with the olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with sea salt and thyme.
Bake in the preheated oven for 40 to 45 minutes or until the beets are soft but not shrunken. Remove the pan from the oven and leave the beets to cool.
Once cooled, rub the skin away with a paper towel; it should peel easily. If desired, wear a pair of rubber gloves when you do this to prevent your hands from turning red. Cut off the root and stalks.
Chop the beetroots or leave whole. Add a drizzle of olive oil and sprinkle more salt and thyme if you like. Serve and enjoy.
- Beet juice will easily stain skin and porous materials. Take care when handling the beetroot: An apron will help protect clothing. Don't use your best cutting board (a bleach solution can clean wood and plastic). If you prefer not to wear gloves, rub wet salt and lemon juice onto your hands then wash with soap and water.
- Use pure or light olive oil for this recipe. The high temperature required for roasting will exceed extra-virgin olive oil's smoke point, altering the taste and filling your kitchen with smoke.
What's the Best Way to Store Roasted Beetroot?
Once roasted, the beetroot can be refrigerated in an airtight container for up to two weeks. Roasted beetroot freezes well when chopped into cubes or slices. Put the beetroots into zip-close freezer bags and freeze for up to eight months. When you are ready to use the beetroot, remove it from the freezer and defrost in the fridge.