Roasted Beets<< Back to list

Side Dish, Vegetarian
  1. Preheat the oven to 350 degrees.
  2. Leaving the rootlets, trim all but 1 inch of the stems. Then wash.
  3. Place them in a 8x8-inch baking pan and add 1/2 cup water. Seal the pan tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 mins for small beets, 1 hr for medium and 1 1/4 hrs for large beets.
  4. Slip off the skins when ready to serve. Leave the beets whole or slice into rounds or wedges. Season with: salt and ground black pepper or paprika to taste. You can also toss with: 2 tbsp butter or olive or walnut oil; 1 tbsp chopped fresh parsley or snipped fresh chives or dill; fresh lemon or lime juice to taste.

4 servings

  • I like to eat these as soon as the beets are cool enough to slip off their skins. I drizzle them with a little olive oil and season with salt and pepper.

    And the coolest part is that they can make you pee purple!
    [Carolyn Plocher - 2010-11-15 14:14:51]

Much more delicious than it sounds. It's like eating candy for a side dish, except it's a lot healthier.

Carolyn Plocher

The Joy of Cooking (1997)

Nov 15, 2010

Dec 11, 2010

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