Whole Roasted Beets (Easy Peel)
Roasting beets whole in foil makes them tender and naturally sweet, and the skins practically slide right off once cooked. An easy, low-mess way to roast and peel beets.
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Ingredients
- 4 medium beets
- 1-2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep
- Preheat the oven to 400F. Rinse and scrub the beets, pat dry, and trim off the stems. If one beet is significantly bigger than the others, cut it in half.
Wrap
- Place each beet on a square of foil. If you sliced any in half, place both halves in the same foil. Drizzle with olive oil, season with salt and pepper, and wrap each beet tightly. Then, place the wrapped beets on a baking sheet.
Roast
- Roast for 45 minutes to 1 hour, until a fork or sharp knife slides easily into the center. Larger beets may need additional time.
- Remove the baking sheet from the oven and let the beets cool down for 10 minutes. Wait a few minutes to open the foil.
Peel & Serve
- Place a beet on top of two paper towels. Fold the paper towel and rub away the skin. Then, slice or dice the beets and serve immediately, or refrigerate in an airtight container for salads and meals.
Nutrition
Serving: 1 beet | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 355mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
