Roasted beets, a super healthy and flavorful side dish. It only requires simple and easy to get ingredients like salt, herbs, spices and oil or any liquid.
roasted beets
roasted beetsI used to hate beets until I discovered raw beets and learnt how to cook them properly. Before this, I only ate store-bought beets that came in plastic and were already boiled and far too sweet for me.
However, roasted beets are out of this world, especially if you serve them immediately after roasting them. It’s an incredible, simple recipe that only requires simple ingredients, yay!
If beets are too sweet for you, don’t worry, add salt and lots of spices and herbs. I’m sure you’re going to love them! I only added salt, ground black pepper and garlic powder, but please feel free to add anything you have in your pantry.
Finding raw beets in Spain is not that easy, but it’s totally worth it. When we cook our own food we save money and also avoid nasty ingredients.
Most people roast the beets whole, usually covered with some aluminum foil, but I prefer my recipe for 2 reasons: it’s better for the planet as you don’t need the aluminum foil and also because peeling the beets with a peeler or a knife is pretty easy and once the beets are ready you don’t have to wait to peel them, just enjoy them immediately.
Roasted beets can be eaten hot or cold, as a side dish, in salads or as an ingredient for any recipe. You can make big batches and enjoy them during the week.
what ingredients do you need to make roasted beets?
- Raw beets.
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit it and use any other liquid like balsamic vinegar or lemon juice.
- Italian seasoning – I make my own Italian seasoning at home, but store-bought is okay. Any other dried herb like oregano or basil will do as well.
- Garlic powder – Fresh garlic is okay and also onion powder.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
tips for making roasted beets
- Feel free to add any spices and herbs you have on hand.
- I prefer to peel and dice the beets before roasting them, I find it more convenient. Besides, you can serve them immediately when they’re ready and don’t have to wait for the beets to cold down to peel them afterwards.
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Roasted Beets
- Prep: 10 mins
- Cook: 40 mins
- Total: 50 mins
- 2 1x
- Side dish
- Vegan
Servings 2 1x
Roasted beets, a super healthy and flavorful side dish. It only requires simple and easy to get ingredients like salt, herbs, spices and oil or any liquid.
Ingredients
- 1 pound raw beets (450 g)
- 1 tbsp extra virgin olive oil (optional)
- 2 tsp Italian seasoning, or any other dried herb like oregano or basil
- 1/2 tsp garlic powder
- 1/4–1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Wash, peel and dice the beets.
- Add them to a mixing bowl with the remaining ingredients and mix until well combined. If you don’t want to use oil, add any other liquid like balsamic vinegar or lemon juice.
- Place the beets onto a baking sheet (lined or not, it’s up to you) and bake for 30-40 minutes or until tender and golden brown (my beets were ready in 40 minutes).
- Serve immediately or keep leftovers in an airtight container in the fridge for 5-7 days.
Notes
- Nutritional info has been calculated by using 1/4 tsp salt.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 159
- Sugar: 15.4 g
- Sodium: 466 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.1 g
- Fiber: 6.4 g
- Protein: 3.8 g
Hi Iosune, I’d like to make a nice batch of roasted beets with the intention to freeze some for later use when I’m on a rush. Did you try to freeze them and if so was the result good? If so, I would probably warm them up in a pan (faster). What about you?
Thank you ☺
Hi Sylvie! I haven’t tried to freeze them but I think it would work! Also, they can last for 5-7 days in the fridge. So, my advice is to cook them on Sunday and keep the beets in the fridge to use them during the week when you are on a rush 🙂 Hope I have helped you!
Thank you very much for your quick response. I will certainly try your suggestion. ☺
We enjoyed this Recipe and will make it again.
★★★★
Hi Judith! I’m so happy to hear that 🙂
I made your recipe for sauerkraut and checked on it after two weeks. Found this white form at the side of the jar, removed it and sealed up the jar again. Will the sauerkraut still be okay to eat at the end of the next two weeks when it is ready or should it be thrown out and I should try again?
Hi Joanne! I’m not sure. As it’s a fermented food, it’s normal to find bubbles, but as I haven’t seen the foam, I can’t tell you, sorry! If you follow all the steps, the recipe should work. Hope it helps!