Baked Or Roasted Beets
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
Beets are baked until tender, then peeled and tossed with butter or oil and fresh herbs. Optionally roasted for a browned finish.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound beets, stems trimmed to 1 inch
- Salt and black pepper
- 2 tablespoons melted butter, olive oil, or walnut oil
- 1 tablespoon minced parsley, chives, or dill
- Lemon juice or red wine vinegar to taste
Let's Cook
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Step 1.
Place in an 8-inch square baking pan: 1 pound beets, stems trimmed to 1 inch
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Step 2.
Add ½ cup water to the pan. Cover tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, and 1 ¼ hours for large beets.
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Step 3.
Slip off the skins and leave the beets whole or slice into rounds or wedges. Season to taste with: Salt and black pepper
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Step 4.
Toss with: 2 tablespoons melted butter, olive oil, or walnut oil
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Step 5.
Optionally, increase the oven temperature to 425°F, return the beet rounds or wedges to the oven, and roast until nicely browned around the edges, 10 to 15 minutes. Sprinkle with: 1 tablespoon minced parsley, chives, or dill; Lemon juice or red wine vinegar to taste