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Roasted Beets


  • Beets , scrubbed and trimmed, not peeled (Cut very large ones in half)
  • Olive Oil
  • Coarse salt
  • pepper


  1. Coat beets with oil, then cover with foil.
  2. Bake 350/375/400° for 25/45/60/90 minutes until tender. Fresh small beets cook faster, Older, larger beets more slowly.
  3. When cool enough to handle, peel skins off.
  4. Great serves with creamy white cheeses (goat/feta) with Roasted walnuts, dill or parsley.

Recipe Notes

August 2011