From the Farm: Recipes

Easy Roasted Beets

FOUND IN: on March 20, 2013

This is my favorite way to handle beets. It makes peeling them so much easier and they develop sweetness as they cook.

Yield: 4 servings                                     Oven: 350º

  • 1 bunch beets
  • Olive oil
  • salt/freshly ground black pepper
  • 1 branch rosemary, optional

Scrub the beets well and trim the tops and tails neatly. Put the whole, unpeeled beets onto a large piece of foil. Bring the sides of the foil up to create a container, and drizzle olive oil over the beets, add the rosemary and seasonings. Bring the foil package together and seal it. Place in the oven at 350º for 30 - 45 minutes, depending on the size of the beets. To check doneness, simply squeeze the beets in the foil. If they give under pressure, they are done. If not, cook longer.

When the beets are done, let them cool until you can handle them. The skins will slip right off and you will have perfectly smooth, beautiful beets. I do this with a paper towel, to minimize red fingers. Serve them as is, slice and create a salad, or add them to another dish. Works with all types of beets.