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Home » Recipes » Kitchen Basics » How-To » How-To Roast Beets

Jun 10, 2014(updated December 19, 2022)

How-To Roast Beets

4.75 from 4 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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How-To Roast Beets - Clean&Delicious

Scroll down to watch the video!

Roasted beets are all the rave around here.  They are crazy easy to make, insanely delicious, and my kids are happy to eat them as well.  This combination is all I need to add something to the ‘rave’ category in my house.

Usually, I treat beets like a ‘head-start’ ingredient.  I make them on the week end and then chop them up and store them in the fridge so I can add them to salads during the week.

I love them on a quick arugula salad or in a simple quinoa salad.  But don’t let this distract from the simplicity of eating them warm right out of the oven with a drizzle of your best extra virgin olive oil and some salt and pepper.

Oh! And if you are interested in learning ALL of the ins and outs of the beautiful, bodacious beet, be sure to check out my Beet 101 here.

How-To Roast Beets - Clean&Delicious
Print Recipe
4.75 from 4 votes

How To Roast Beets

Course: DIET, DINNER, how-to, KITCHEN BASICS, sides
Cuisine: American, dairy free, gluten free, nut free, vegan, vegetarian
Author: Dani Spies
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 2 servings
Calories:

Ingredients

  • 1 bunch of beets

Instructions

  • Pre heat oven to 400.
  • Cut the greens off of the beets leaving about 1-inch of the stem behind. Give the beets a good rinse under some cold water.
  • Place the beets in the center of a piece of aluminum foil big enough to wrap around the beets. The goal is to pull up all the sides of the foil and create a seal around the beets. If needed, use two pieces of foil (see video for demonstration).
  • Place the beets in the oven for 45-60 minutes or until you can easily slide a knife in and out of the beets.
  • Once the beets are cool enough to handle, rub the skins off with a paper towel or run them under some cold water and remove the skins with your hands.
  • You now have some delicious roasted beets ready for you to enjoy however you desire. Enjoy!

Dairy Free, Gluten Free, How-To, Nut Free, Sides, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    Comments

  1. Anita Anderson says

    October 8, 2014 at 2:28 am

    5 stars
    Dani, next time you make your favorite beets salad,try adding some finely chopped onions and a finely chopped Granny Smith apple (peeled) to it. Let it sit for a few hours to have the flavors blend, then add a dash of olive oil or grape seed oil–delicious.

    By the way, these ingredients (onions and apples) work just as well when you prepare a celery root salad.

    And the good thing is that both salads will keep for at least for 2 days, so they are great dishes to make ahead.

    Reply
  2. Leslie Nikulka says

    July 17, 2018 at 10:19 am

    5 stars
    Hi Dani! How would I include beets in with my roasted veggies?
    Love your channel, love you and the way you think and live and your quality videos are second to none. Thank you so much for sharing such truly healthy food recipes. oxo

    Reply
    • Dani says

      July 17, 2018 at 10:29 am

      5 stars
      You can peel and chop them up while they are raw – and then just toss them on a baking sheet with the other veggies you are wanting to roast up. Easy peasy!!

      Reply

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