Wrap beets in foil before roasting for perfectly tender results.
| Total: | 55 min |
| Active: | 5 min |
| Yield: | 4-6 |
Ingredients
- 6 to 8 medium red or golden beets (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional
Instructions
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 539 mg |