Roasted Beets

by Michele Pesula Kuegler | June 18th, 2010 | Recipes, Side Dishes

Last week I wrote about my Beet & Orange Salad, which I thought was quite delicious.  However, I have to admit that I didn’t always feel that way about beets.  When I was a kid, I turned up my nose at the offer of any sort of cooked beets.  I don’t think I ever tried one, I just guessed that they must taste pretty bad.

Fast forward a few years to a dinner at a restaurant where I chose a salad that had beets on it.  The other ingredients looked so tempting, I decided that it was worth eating beets.  That is where I made the interesting discovery that beets are quite tasty.

Since then I have enjoyed adding them to dishes.  When I first used them in my cooking, I didn’t think about roasting my own beets. I found great roasted baby beets at a local grocery store and used them.  However, last summer I saw freshly picked beets at a farm and decided that I should start roasting my own beets.

Thankfully, I was correct in that decision.  Roasting beets is ridiculously simply, but (There’s always is a but, isn’t there?) removing the peel is quite messy.  So, as long as you don’t mind wearing an apron and having a lovely purple hue added to your fingers, this is an easy talent to add to your kitchen prowess.

Roasted Beets


  1. 1 bunch beets, tops removed
  1. Preheat oven to 375. Wash beets, and wrap in heavy duty foil (or two layers of regular aluminum foil).
  2. Bake for approximately 1 hour, or until beets can be pierced with a fork.
  3. Allow beets to cool a little. Using a paper towel, rub the skin off of the beets.
  4. Use in your chosen recipe, or store in the refrigerator.
  1. WARNING: Your hands will become quite purple. Wearing an apron is advised.
Think Tasty

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