Roasted Beets

Roasted Beets are a great addition to summer salads or antipasti plates! Dice up for a colorful boost to a charcuterie board, toss with some arugula or slice up with burrata for a different take on a Caprese salad!

Beets are not everyone’s first choice for a roasted vegetable but if you like them, they are very easy to make!

I roasted Red and Golden Beets. Since I was using both, I roasted them in separate foil packets on the same pan.

First, wash and trim the greens off of the beets if it hasn’t been done yet. Place them on their own sheets of foil so they will not bleed together.

Drizzle the beets with olive oil and season with salt and pepper. Wrap up the foil and cinch to form a little packet like below. Place the packets on a sheet pan. I was overly cautious about the beets bleeding through and lined my sheet pan with foil as well.

Roast at 400 degrees for 40 minutes and then check with a fork. Checking a beet is like checking a potato, you want to poke and the fork come out easily.

The smaller red beets were done so I removed that foil packet and continued roasting the larger golden beets for another 20 minutes.

Then let them both cool until you are able to handle them to peel. Word of caution, the red beets get a little messy, consider handling with the foil or even wearing latex gloves so they don’t stain your fingers.

Once done peeling, slice or dice to serve or refrigerate for later. Another warning, don’t store roasted beets together or the red will stain the golden. Also, don’t serve them together until you are ready for the same reason. Roasted Beets are tasty but messy!

Enjoy!

Recipes you might enjoy:

• Prosciutto Wrapped Asparagus
• Cheesy Scalloped Potatoes
• Spaghetti Squash Au Gratin