The Single Best Way To Roast Beets
If you think you don’t think you like them, you probably just don't know how to roast beets. While raw beets can be tasty in the right dishes, the vegetable’s earthy flavor tends to shine when roasted until fork-tender. The big bulbs may look intimidating in the produce aisle, but roasting beets really couldn’t be easier. The simplest way to roast beets is to wrap them in foil and bake for about an hour. After they’ve cooled, peel them (see below for a foolproof method), and then get creative.
Clean the beets
Preheat the oven to 400ºF and scrub beets well. Trim and discard the beet tops and bottoms (or save them for another dish).
Wrap them in foil
Wrap each beet tightly in foil (no oil or salt needed). Arrange wrapped beets on a sheet pan (which will catch and runny juices).
Roast beets for 50–60 minutes. To ensure that they’re cooked through, poke each beet with a cake tester; if it slides in easily, they’re done.
Unwrap and peel
Let the beets cool until you can handle them, then peel by rubbing the skin with paper towels or a your hands. Beets will stain almost anything they come into contact with, including your clothes, counter tops, and skin. Wear protective gloves and protect the area if you want to avoid that.
Slice them up
Slice the beets into coins and enjoy as a side dish with some soft, tangy goat or feta cheese. You can also purée them into a dip with chickpeas, or toasted nuts and tahini, or even miso paste; or even grate them into a base for a salad.
Alternatively, you can peel the beets while raw, slice them into 1-inch pieces and place on a sheet pan with a heavy drizzle of olive oil, and plenty of salt and pepper. Bake at 425ºF for 20–30 minutes, tossing halfway through. When prepared this way, you have a colorful, nutritious side dish all ready to go. Serve alongside a larger protein or on top of a big salad.