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Roasted Beets


1 pound
(3 to 4 medium) beets
2 teaspoons
vegetable oil
1⁄4 teaspoon
1⁄4 teaspoon


1. Wash hands with soap and water.

2. Preheat oven to 400 degrees F.

3. Scrub beets under cold running water; use a clean vegetable brush if you have one.

4. Trim the stem and root ends of each beet to about one inch. Place the beets on a piece of foil, drizzle with oil and seal edges closed. Foil keeps the beets moist and makes clean-up easy.

4. Place the beets on a baking sheet. Roast for 45 to 60 minutes until they can be pierced to the center with a dull knife. Open foil carefully when testing for doneness.

5. When beets are cool enough to handle, slice off ends and remove skin if desired.

6. Season with salt and pepper. Serve now or use in another recipe.

7. Refrigerate leftovers within 2 hours.

Prep time: 5 to 10 minutes
Cooking time: 45 to 60 minutes
Makes: 4 servings
Nutrition Facts: View Label
Last updated: 04/30/20

1 Comments for "Roasted Beets"

I roasted beets this way to use for a variety of purposes: to make Un-beet-able Smoothie, to slice for a side with soft cheese and herbs and to freeze for another time, which will likely be beet soup! It does save time to do a bunch at once. I found that I wanted to peel the beets for using in the smoothie and for slicing, but I left the skins on for those that I put in the freezer.