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How to Roast Beets

how-to roast beets

I love beets.  They’re delicious, healthy and a “grounding” root vegetable.  I usually steam them, which is simple –other than the times that I run out of water for steaming and burn the pan.  Usually I save them in the nick of time though.

Alternatively, roasting beets, is just as easy and delicious.  Roasting adds a rich flavor to foods and also “warms” them, according to Asian medicine, making roasted veggies an idea dish for winter. Yesterday in the late afternoon, I roasted beets.  My family and I enjoyed them as part of our dinner and they were gone in no time.  Here’s how you can make your own:

How to Roast Beets

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  • 3-4 medium beets
  • ¼ cup water
  1. Wash beets, scrubbing well to remove any dirt
  2. Cut beets into 4 to 6 wedges
  3. Place beets and water in a 9 x 13 inch baking dish (that has a lid)
  4. Cover and cook at 375° for one hour, until almost fork tender
  5. Serve

I’m eating a salad of roasted beets (the ones in the photo above) over a bed of greens with balsamic and olive oil (and a sprinkle of celtic sea salt as I write this). 

And finally, Colorado’s own magazine, 5280, recently featured Elana’s Pantry and The Gluten-Free Almond Flour Cookbook in their March issue.  You can view the feature called “In My Kitchen” here. Happy day!


posted on March 2, 2010

  1. I can’t help but NOT like beets :) – we have to use them weekly in juicing and its something we don’t look forward to, but more power to you.

    I LOVED the article. I may just have to go out and buy the magazine. I may also just have to go out and buy glass jars for storage.

  2. Jose

    Yes, I totally agree. Roasted and on a salad with goat cheese or just as a side. We normally brush a little olive oil on ours, but I’m looking forward to trying your way.

  3. ashley @ nownextdance.com

    Mmmm. roasted beets, hunk of goat cheese, toasted walnuts. Best dinner ever!

  4. Tanja

    I love beets! Roasted, boiled, in a salad or in my smoothies. Love ‘em! When you roast them, do you peel them first or just scrub them and peel after roasted?

  5. Emily

    Cute article in the mag! How fun. We just had a new little speciality gluten free store open near our house and I told them about your cookbook and now there’s a big stack of them in the front window!

  6. Jamie

    I have that same salad every day for lunch! Although, I usually make a foil pack to roast them.

    Tanja – leaving the beets unpeeled when cooking them is best. Once they’ve cooled a bit the peel will rub right off.

  7. Lisa

    I roast the beets from my garden by keeping the peel on but cutting the root & top off so the beet can “sit” on a square of foil (big enough to twist closed at the top) & absorb the spices from both sides. I put a dab of olive oil, salt & pepper, & garlic salt under & over the individual beets, then close up the foils & bake on a cookie sheet @ 350 degrees for about an hour. After I open them up, the skins slip right off & are tender & taste amazing!

  8. elizabeth reeves

    i love-love roasted beets (along with so-o many other root vegetables) and we have been eating them for many meals prepared as in your recipe and also like this:
    as many red and golden beets as you like; maybe a red onion or a couple of cipollines, maybe a clove of garlic –all peeled and sliced kinda thin. Toss the prepared veggies with some “best quality” extra virgin olive oil, a little celtic sea salt and some fresh ground black pepper and pour out on a baking sheet pan and roast in the bottom third of your oven @ 400-425 degrees for approximately 25 minutes– then when you take them out of the oven splash a little really good balsamic vinegar over the lot and eat them up!!

  9. Caroline Randell @ caroslines.blogspot.com

    Hello – I found your website after ordering your book – its yet to arrive but I’m looking forward to it. (I am currently avoiding gluten, rice and sugar but love almonds!)

    For the first time ever I attempted to roast beetroots (that’s what we call them here in the UK) a couple of nights ago but it was a total disaster… so thank you for this method… I’ll try it and see if I end up with something more edible!

  10. Kristin

    I have hated beets all my life — until trying them again this year because of our CSA share. Now, I like them. I roast them wrapped in foil, but add a little agave nectar to bring out the sweetness even more.

    I enjoy your blog as a vegetarian always intrigued with new ideas for cooking and baking.

  11. Raquel of Galilee

    I especially enjoyed the *photos* in the article that featured you.
    It seems you not only eat well, you also live well with your surroundings.
    Of course I ran out to buy some beets today!

  12. LOVE roasted beets. So simple. It’s been a while since I’ve had any – I think I need to remedy that before the winter is over!

  13. Janet (Pantry Bites) @ pantrybites.com

    Beets are great and so pretty in color. Have you tried pureeing roasted or boiled beets with yogurt for a cold beet soup? Delicious.

  14. Xena Carpenter

    I am glad your book is getting noticed. I bought it last week and can’t wait to try more of your recipes. A BIG THANKS!

  15. Jerry

    From a man’s point of view – beets taste like dirt and there’s no disguising this fact!

  16. Jenn

    I had never tried beets and for some reason thought I wouldn’t like them. The picture you posted looked so appetizing that I decided to try them. Turns out they are delicious and I’m amazed that they don’t require any seasoning! That’s for introducing me to simple new things!

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