This recipe will guide you on how to roast beets for salad to create a delicious and healthy addition to your salad. Roasting beets brings out their natural sweetness and adds depth to their earthy flavor. Enjoy these roasted beets in a variety of salads or as a standalone side dish.
Complete recipe – roast beets for salad
Prep. Time: 15Min. Cooking Time: 90Min. Serves: 3
- 4 medium beets, scrubbed and trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Aluminum foil
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Scrub the beets under cold water to remove any dirt or debris, ensuring they are clean. Trim the beet greens and root ends, leaving about 1/2 inch of the stem attached to each beet. Be sure to save the greens for another use, such as sautéing or adding to a smoothie.
- Pat the beets dry with a paper towel. Place each beet on a separate square of aluminum foil, large enough to wrap around the beet completely.
- Drizzle each beet with about 1/2 tablespoon of olive oil, ensuring that the beet is evenly coated. Season the beets generously with salt and freshly ground black pepper.
- Wrap each beet tightly in the aluminum foil, creating a sealed packet. This will help to trap the steam and cook the beets evenly.
- Place the wrapped beets on the lined baking sheet, spacing them evenly apart. Transfer the baking sheet to the preheated oven.
- Roast the beets for 45-80 minutes depending on the size of beets, or until they are tender when pierced with a fork or knife. The roasting time may vary depending on the size of your beets; smaller beets will cook faster than larger ones.
- Carefully remove the baking sheet from the oven and allow the beets to cool for 10-15 minutes, or until they are safe to handle. Keep the beets wrapped in the foil during this time to make peeling easier.
- Once the beets have cooled, unwrap each beet and use a paper towel or a small knife to gently rub or scrape away the skin. The skin should come off easily. If you’re using red beets, consider wearing disposable gloves to prevent staining your hands.
- Slice, dice, or cut the peeled beets into wedges, depending on your preference and the type of salad you’re preparing.
Nutritional Value: 120 kcal.
Your roasted beets are now ready to be added to your favorite salad recipe. Consider pairing them with mixed greens, goat cheese, toasted walnuts, and a simple balsamic vinaigrette for a delicious and nutritious meal. Enjoy the earthy, sweet flavor of your perfectly roasted beets!
Flavors that pair well with roasted beets:
- Arugula and other bold greens, including collard greens
- Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
- Black pepper
- Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream and plain yogurt
- Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
- Honey and maple syrup
- Lemon and orange
- Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
- Onions, especially green, red and shallots
Which is better roasting or boiling beets?
Roasting beets in the oven coaxes out their natural sugars, creating a caramelized bite that make veggies taste even sweeter. Whereas boiling vegetables in water dilutes both their flavor and nutrients, that are left behind in the cooking water.
How to eat beets for salad?
Beets are usually roasted, boiled or steamed and cut into thin slices, cubes or chunks as in this Winter Beet Salad recipe.
Is it OK to eat beets everyday?
Beets are good for everyone as they are fibre rich and nutrient rich.