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
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Preheat oven to 375°F.
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Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
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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).
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Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork.
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Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
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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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