Roasted beets have beauty and sweetness–a great combination for any meal. They are especially good in salads. They also are a good source of minerals and vitamins.
4 beets small size
3 beets medium size
1/3 C olive oil
Salt and pepper
Preheat oven to 375º F. Cover baking sheet with aluminum foil.
Cut greens about two inches above top of beet.
Gently clean the skin in water and then dry.
Paint with olive oil, and season with salt and pepper. Brushing the olive oil on reduces wasted use of olive oil in the bottom of the pan.
Wrap each beet individually in foil.
For Small Beets:
Bake for about 35-40 minutes.
For Medium Beets:
Roast for 55-60 minutes.
Test for doneness by sticking knife or fork into beet. If the beets puncture easily, they are done.
Remove from oven and rest for 10 minutes.
Using paper towel remove skin.
Ready to serve as vegetable or in a salad.
*This is not a roasted carmelized beet.
To boil or roast is the debate for best flavor. I have done both — boiled beets with stems on and roasted beets. I have not been able to discern a taste or texture difference between the two ways of cooking, My grandmother taught me to leave the whole beet intact before boiling. I boiled beets using her technique and I did have some bleeding. To me, roasting is less messy, and I have barely any bleeding. Either way I get al dente, sweet flavored beets.