Roasted Beets

Elaine Douglas


Roasted beets are easier and tastier than boiled beets. Roasting keeps in flavour. colour and nutrients.
The roasted beets can be used for salads, soups, pickles or simply as a side dish with a touch of butter.
Use kitchen gloves to keep your hands from turning red when you peel the beets.


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Depends on how many beets you prepare
5 Min
1 Hr 15 Min


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  • ·
    whole beets

How to Make Roasted Beets


  1. Preheat oven to 400 degrees F.
  2. Wash beets to remove any residual dirt.
    Leave root and 1 inch of stem intact.
  3. Wrap individual beets tightly in square of aluminum foil and put in oven on rack or on baking sheet.
  4. Bakes about 1 - 1 1/4 hours depending on size of beets.
    Test for doneness with a metal skewer. There should be no resistance to the skewer.
  5. Remove from oven and unwrap. When beets are cool enough to handle, with your hands rub the beets to easily slip off the skins and trim the stem and root.
  6. Beets are ready to be used for salads, soups, pickles or simply served as a side dish with a touch of butter.

Printable Recipe Card

About Roasted Beets

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy

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