Jkawe

Vegetarian

Oven Roasted Beets (No Foil, Ready in 30 Minutes)

Forget the foil. These oven roasted beets come out fork tender with deeply caramelized edges and rich, earthy flavor every single time. Toss them in olive oil and balsamic vinegar, spread them on a sheet pan, and let your oven do the rest in just 30 minutes.

  • Prep15 min
  • Cook30 min
  • Total45 min
  • Makes6 servings
  • Calories73
Oven Roasted Beets (No Foil, Ready in 30 Minutes)

Method

  1. 1

    Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.

  2. 2

    In a large mixing bowl toss the beet cubes together with the olive oil, balsamic vinegar, salt, and pepper until every piece is evenly coated.

  3. 3

    Spread onto the baking sheet in a single layer, making sure pieces are not touching. Roast for about 30 minutes or until the beets are fork tender and the edges are caramelized.

Notes

Cutting: Try to cut the beets into evenly sized one-inch pieces. Uneven pieces mean some will be done before others, and the smaller ones may burn while you wait for the larger ones to cook through. Spacing: Spread the beets in a single layer with a little room between each piece. Crowded beets steam instead of roast and you will lose the caramelized edges. Golden beets: Golden beets work just as well as red beets in this recipe and are a lot less messy to prep. You can also mix the two for a beautiful presentation, just roast them on separate pans so the red beets do not bleed onto the golden ones. Storage: Store leftovers in an airtight container in the refrigerator for up to five days. The flavor actually deepens after the first day, making these a great option for meal prep. Reheating: Reheat on a baking sheet at 375 degrees for about 10 minutes to bring the edges back to life. They also taste great cold straight from the fridge on a salad.

Per serving

  • Carbs7 g
  • Protein1 g
  • Fat5 g
  • Fiber2 g

Also filed under

Vegetarian Sides

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