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Roasted Beets
These roasted beets are tender, sweet, and easy to make with just olive oil, salt, and pepper. Serve them warm as a side dish or chill them for salads.
Instructions
Preheat oven to 375°F.
Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork.
Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
Serve warm with butter or chilled in salads.
Notes
Beets can be stored in the refrigerator in an airtight container for up to 7 days, or in the freezer for up to 6 months.
Nutrition Information
Calories: 56 | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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