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!
So here’s what I did.
Really Roasted Beets
Preheat oven to 375 degree roast setting, or 400 degrees.
Trim tops and bottoms of beets.
Peel the beets completely.
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.
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.
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.”
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.
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!
What a beautiful salad! It’s perfect for these too hot days!
Definitely a fun summer salad!
Looks very delicious, and your vinaigrette sounds great, too – unfortunately we don’t get canned beets here :-(
Really? Isn’t that interesting. You can use juice from pickled beets as well…
Yes, we get vacuum-sealed pre-cooked beets but not in cans…
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!
Yes, mine is anti-beet as well. Anti-many things although he’s improved so much over 34 years. More for us!!!
Beets are my favorite veggie though I’ve never baked them. They’re versatile to be served as an app, in a salad or side dish. I’m anxious to try baking them.
Do try them in the oven. Baking would work, roasting is even better!
Great idea to roast them…i usually just boil them for a salad…though roasting will certainly enhance the flavours…love beets in any form…
That caramelization really adds so much flavor!
Mimi, another great idea of yours. We love beets very much in any way, so now I will use your idea, in salads just perfect. Thanks.😃 Also love your dressing,!
Thanks! Nothing goes to waste in this kitchen! I love making reductions.
Gorgeous salad and one of my favourite vegetables.
I can still remember when I thought they tasted like dirt. Fortunately I came around!
Well, they do :-)
Glad to see proper roasted beets. That is the only way.
Or else one shouldn’t call them roasted!!!
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!
Hahahaha! I’ve always steam-cooked them as well! Roasting definitely enhances the flavors. I will continue to roast them now.
My husband remembers a childhood of dodgy pickled beetroot which turned everything pink! We all love roasted veg so I think I might tempt him with your version Mimi :)
They’re much better roasted than simply steamed. But they are pink!
It was the vinegar that was the main problem luckily!
Not a huge fan of beetroot but my husband is. Like you he roasts them properly or pickles them and loves to have them on salads. Though I do admit the colour is really pretty when done.
The color is pretty amazing! I used to think beets tasted like dirt – they’re so earthy. But I can’t get enough of them now!
They still taste like dirt to me unless I cook them in chicken stock and puree them. But my family are big fans.
Love it :)
I adore beets and this salad is just gorgeous! Am loving all the bright colors…looks delicious Mimi :)
Beets definitely brighten up salads!
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. :)
They are a hard vegetable to grow to love!
Hi Mimi, we love roasted beets, there is nothing like them. Beautiful salad!!
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).
I’d never thought to roast the beet greens. Great tip!
Your post reminded me how nice roasted beets are, so I served them with mackerel sous-vide and balsamic. It was a great dish and I just posted about it. Thanks for the inspiration, Mimi!
You are so welcome!
Reblogged this on Chef Ceaser.
I love roasted beets. This salad look delicious!
Thank you Debbie!
I have always roasted mine skin-on, but totally agree with you.. that’s not really giving the beets the roasted texture we all love. Beets and goat cheese salad is always a classic. Great post :)
No, not if you have to removed the peel. But hey, they’re good any which way!!!
I absolutely love beets, they are so good for us. I love them with spinach and blue cheese.
Oh yes. That sounds lovely!
I love roasted beets – that way of cooking them really enhances their flavour. Your salad and the dressing sound and look wonderful xx
thanks so much Charlie!
I find roasting beets this way to be a lot easier and much less messy. My husband and I love beets and your salad would certainly please us.
Thank you Karen!
Good post, Mimi. I always keep burning mine. I always put a balsamic glaze on them and leave them in foil thinking they won’t dry out. How wrong I am!
Good to know!!!
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.
Very funny! And very good to know!
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!
Between the two of us, I eat way more foods than my husband, and that includes beets. Which he’s never tasted. But he hates them.
I always roast a few beets when I’m bored. They’re so versatile. GREG
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!!
Thank you so much! I’m so glad I now love beets! And mushrooms!