Roasted Beets

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There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really roasted, are they?!!

So I set out to actually roast beets, as one would potatoes or broccoli. I know they will be good, like all roasted goodies. My husband claims that roasted broccoli is better than candy!
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So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper
Salt

Preheat oven to 375 degree roast setting, or 400 degrees.

Trim tops and bottoms of beets.

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Peel the beets completely.

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Chop the beets into 12ths. Or just make fairly uniform pieces of the beets, any shape you prefer. Place the beets in a baking dish, and drizzle some olive oil over them. Sprinkle them generously with pepper and salt.

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Place the baking dish in the oven. After about 15 minutes, use a spoon and toss them around to brown the pieces on different sides. Continue roasting for 10 or so minutes. They should be nicely browned, but also piece a chunk to test for tenderness.

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If they’re still firm, turn off the oven and let the baking dish sit in the oven for 15 minutes.

Remove from the oven and let cool to room temperature.

I used them in a salad so as to let the roasted beets really “shine.”

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For the vinaigrette, I used some beet juice strained from a can of beets, along with an equal part of leftover Riesling and reduced it. I then added red wine vinegar, olive oil, a little heavy cream, and a pinch of salt.

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If you want recipes for other “reduction” vinaigrettes, check out Beet Vinaigrette, or Beet Apple Vinaigrette.

The roasted beets are exactly what roasted beets should be. Tender beets with a lovely roasted exterior!

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59 thoughts on “Roasted Beets

  1. Agree with you on the non-roasted roasted beets – most people do it that way and don’t find anything strange about it

    as you might remember, I married the Anti-Beet, but I’ve been flirting with gorgeous beets at the grocery store when I am alone.. HA! I think I see this dish in my future… mine all mine!

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  2. Guilty as charged — I usually wrap my beets in foil when “roasting.” What I’m actually doing is steam-roasting. Or perhaps more accurately, steam-baking. I’ve actually wondered why we all call them “roasted” when clearly they were not. Still good, though. Anyway, glad to see you do it properly — thanks!

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  3. Gorgeous salad! My husband loves beets, but I must admit that I am the “anti-beet” one in the household, and since I do the majority of the cooking he never gets them, ha! But he does get to eat some whenever I get a salad with beets on it. :)

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  4. Great post, Mimi. You’re right about the terminology and this is a great way to prepare beets. If you buy them with the tops, the stems are great roasted, too (and you could use the leaves in the salad).

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  5. We once made a “rainbow vegetable roast” using all sorts of colorful vegetables, including red beets. The red beets were a big mistake, because the rainbow turned out to be red, red, red, red, red, pink, red. Oh well, we learned a lesson, but have a great vegetable roast! I love the idea of roasting broccoli – I’ll have to give that a try.

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  6. As the lone and lonely beet eater in the house, I like beets enough to go ahead and make them just for myself. You’ve created a gorgeous salad that I truly admire but I really thank you for showing me what to do with fresh beets! My mother never cooked beets and as a matter of fact I can’t remember ever eating them so of course it was always a puzzle to me as far as what to do with these gems. Thank you!

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  7. I LOVE beets! I think they are my favorite vegetable! I think they taste like dirt! ;) Well really that earthy taste. I think roasting root vegetables is the best way to bring out their sweet flavor. I do the same thing with brussel sprouts. Yummy!!

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