The Kitchen · Kitchen Basics
Perfect Oven-Roasted Beets
From The Kitchen · a prep-ahead staple
A Set-the-Week staple — make once, eat all week.
Roasted beets are one of my favorite ingredients to keep in the refrigerator. I add them to salads, grain bowls, wraps, or simply enjoy them on their own with a little feta and fresh herbs.
Scale
Ingredients
- 5–6 medium beets
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme leaves (optional)
- Crumbled goat cheese or feta, to finish
Method
- Preheat the oven to 400°F.
- Wash the beets well and trim the tops and bottoms.
- Wrap each beet loosely in foil with a light drizzle of olive oil.
- Place on a baking sheet and roast for 50–70 minutes, depending on size, until a knife slides in easily.
- Cool slightly, then rub off the skins with a paper towel.
- Slice, cube, or wedge the beets.
- Arrange, scatter with crumbled goat cheese or feta, and finish with a drizzle of olive oil.
Storage: Keeps refrigerated for up to 5 days.
Gina's tip
Try them with goat cheese, walnuts, and fresh parsley for an easy side dish.
Coach's Note
Roast these while you're doing something else on a Sunday. Ten minutes of hands-on work now buys you a week of easy, colorful lunches.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina