A simple, easy guide on how to perfectly roast beets with skin on, in foil, in the oven, without losing many nutrients.
Then make a homemade honey balsamic glaze to drizzle all over the top!
Tough beets are perfectly delicious raw, just peeled and sliced paper thin with a mandoline, I beg to argue that roasting them intensifies their flavor. Also by cooking them in foil the steam will prevent them from drying out as well.
Once done, you can simply slice them to use in a salad, drizzle with a balsamic reduction (recipe follows), maybe crumble some creamy goat cheese over the top, or even puree with chickpeas for a lovely dip/hummus.
I opted for the balsamic glaze and a light drizzle of blood orange infused olive oil. Legit!
Reserve the green tops and quickly sauté with some garlic in olive oil, then serve next to the roasted beets with a squeeze of lemon and orange juices.
Please note that the recipe calls for your average size beets, the kind that are common to find at the market with the greens still attached.
If you are going to roast extra large roots remember to adjust the cooking time, as those could easily take even 3+ hours. Unless you cut them in half or quarter them of course.
What to do with roasted beets:
- add them to this lovely autumn salad
- make a beet hummus
- drizzle with balsamic glaze, goat cheese and pistachios
- pair with oranges, honey and fresh thyme or fennel
- add them to smoothies
How To Roast Beets
- 3 lb red and golden beets
- 2 tbsp blood orange olive oil (optional)
- 1 c balsamic vinegar
- 1/4 c honey
- Preheat your oven to 400”F
- Trim the green ends off of the beats leaving about 1 inch stem.
- Rinse the beets well then wrap them loosely in aluminum foil with a drop of water. Bunch up at the upper end to create a pocket. 2 beets in each pocket works perfect.
- Place them in a baking dish and roast in the preheated oven for about 1 hour to 1 1/4 hours for the larger beets.
- Alternately you could line a deep roasting dish with aluminum foil, place the beets inside with a few tablespoons of water, then cover with another sheet of foil.
- Remove the beets from the oven and allow them to cool a little until safe to handle.
- Hold each beet in a paper towel and using a pairing knife pull away the skins/peel. Slice them into wedges and arrange on a platter.
- Drizzle the roasted beets with a light blood orange infused olive oil and a generous amount of the balsamic glaze.
- Whisk together the honey and balsamic vinegar in a skillet and bring to a simmer.
- Cook on medium low flame until reduced by half and thickened enough to coat the back of a spoon. Allow to cool for a few minutes then drizzle over the roasted beets.