Beets were one of those things that I was intimidated and confused by before I actually figured out how to cook them. I grew up with pickled beets from a jar (also delicious), but I didn’t have roasted beets until after college. I still remember the delicious quinoa salad I had them on with a light balsamic vinaigrette. Turns out, they’re impossibly easy.
I love this method because it’s fail-proof. When you wrap the beets in aluminum foil with a little oil, it speeds up the cooking process and helps the beets to steam and soften. When they are done roasting, the peel just slides off, easy peasy. Then you can season with a little salt, pepper, and garlic powder. With a simple balsamic reduction, these are a perfect side. I also love that they stay fresh for an extended period of time, so these beets make great meal prep. If your beets come with the greens, you can use those for a simple salad that also stays fresh all week. Simply chop and add your favorite vinaigrette. The longer they sit, the more they soften and absorb the flavor.
Roasted Beets
Ingredients
3-4 medium beets
3-4 teaspoons avocado oil
aluminum foil for wrapping beets
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°.
- Rinse and scrub beets. Remove greens, if any.
- Wrap each beet individually in foil with a teaspoon of oil in each packet.
- Roast beets on a large rimmed baking sheet for about an hour, until soft when pierced with fork.
- Allow beets to cool. When cool to touch, press peel with fingers and slide off.
- Chop beets into 1 inch cubes, add seasoning. Serve with balsamic vinegar reduction.
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