Dutch Oven Beets

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Serves: 4-6 servings
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4-6 medium unpeeled beets
1/2 c peanut or olive oil
kosher salt
salt and pepper,bacon cooked and crumbled
goat cheese, sour cream
chives chopped and chili pepitas

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
When I came across this recipe by Tim Love, I knew I had to make it -I love-love-love beets. This is such a great idea A baked beet instead of a baked potato and so good for you- a great source of iron. Oh so Good!
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Preheat oven to 375^.
Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail.
Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes.
Remove the beets from the oven, split and pinch like a baked potato.
Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.

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user Pat Duran kitchenchatter - Nov 8, 2011
Pat Duran [kitchenchatter] has shared this recipe with discussion group:
Dutch Oven cooking
user Pat Duran kitchenchatter - Nov 9, 2011
Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
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user Elsie Perrett twiga13 - Nov 9, 2011
I love beets too, Pat. I saved this.
user Pat Duran kitchenchatter - Nov 9, 2011
Thanks Elsie. They look so good when you squeeze them open like a baked potato- a beautiful color inside, and you eat the skin just like the potato too!

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