This Easy Roasted Beets Recipe is a cinch to make and superbly nutrient-dense. My minimal-fuss cooking method requires no chopping, so you won’t stain your hands or cutting board!
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Beets (USA) or beetroot (AUS)… whichever name you call them, these brightly-colored root veggies with their subtly sweet and earthy flavour can be added to variety of meals from toast toppings, to roast dinners, to salads. Their deep crimson pigment means that they are FULL of nutrition and gut-nourishing good stuff. Did you know that you can eat the green tops as well? Chop them up and throw them in a pan with olive oil and sea salt, cook them like you would any other leafy green. No waste!
Growing up, my mom would try to feed us canned vegetables. If you’ve ever had canned veggies, you know how unappealing they are. They’re mooshy, pale and lacking in flavor. Needless to say, mom had no chance with me and canned beets! I was the definition of a picky-eater.
But boy do tastebuds change once you focus on eating only unprocessed food. These days I love all things vegetables (fresh ones, though). I also believe that picky-eating tendencies in a child can sometimes be their way on unknowingly identifying food sensitivities, by avoiding foods that might not feel great, before they understand how to tune into their bodily signals. But I digress…
So my sister and I would sit at the dining table and watch our mom pop a bowl of canned beets into the microwave, heat them up, and then stand over the microwave chowing down. She’d turn to us and smile wide, showing off her crimson stained mouth, and we’d scream – “mom, your teeth!!!” We’d all crack-up laughing, but not once did we try those canned beets!
So I can promise you this: my Easy Roasted Beets are quite the upgrade from the canned stuff. And did I mention easy? Oh yes, I did. :)
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Nut Free||Low Sugars (all forms)*|
|Grain Free||Soy Free||Egg Free||No Added Sweetener|
|Paleo||Low FODMAP||Nightshade Free||Nutrient Dense|
*While beets themselves are one of the sweeter root vegetables, therefore higher in sugar than others, the amount of you’d need to eat for them to be considered ‘high in sugar’ would be a lot (you’d probably be too full from all the fiber before you reached that point). When we consume whole fruits and vegetables, we get their nutrients and fiber as well, so therefore the body is going to respond quite differently to that than say, eating a spoonful of beet sugar (derived from the whole beetroot), which is why I still consider these to be low in sugars, overall.
- 1-2 bunches of beets**
- Aluminum foil***
- Pre-heat your oven to 200ºC/390ºF.
- If the green tops are still attached, chop them off close to the base of the beet (no need to slice the whole top off, the color will run if you do this). Store greens in the fridge for later use (as mentioned earlier). Rinse and lightly scrub the beets to remove any grit. Slice off the spindly root at the base of the beet so you that you're now left with fairly round beetroots.
- Fully wrap each beet in a piece of aluminum foil. This will help retain the flavour, keep them moist, and prevent their colorful juices from staining all the things!
- Place on a lined baking sheet or in a ceramic dish and roast until tender, ~45 minutes. Depending on the size of your beets, this could be shorter or longer. Somewhere between 30 minutes for very small baby beets and up to 1-1.5 hours for larger. To test tenderness, I pull one out of the oven with a pair of tongs and give it a gentle squeeze (with the tongs) to check. If you do want to pull back the foil to check, be careful not to burn yourself with the steam that omits.
- Remove beets from oven when fork-tender and allow them to cool slightly before carefully removing the foil. No need to remove the skins, that's where the nutrition is most concentrated, so we want to leave them on. Once your beets are cooled enough to handle, you can enjoy them warm or place in a sealed container in the fridge for later use.
**Regular or baby beets will work in this recipe. Keep in mind baby beets will cook faster since they're smaller and more tender. They also have a slightly sweeter flavour.
***I'm personally comfortable with occasionally using foil for cooking. There's a lot of misinformation out there regarding aluminum leaching into food. I've not used any acids (like citrus or vinegar) in this recipe so I'm not concerned about leaching. I encourage you to research this topic and come to your own conclusions if you're still unsure. Knowledge is power, let's not be afraid of our food!
I like to shred mine in the food processor like pictured here. I find that cooling the beets overnight in the fridge first makes for a less-messy shredding process. (It gives them a chance to re-absorb their juices, so there’s less splatter).
To shred, I just place them whole through the shredding attachment on my food processor. Once shredded, store your beets in a sealed container in the fridge and consume within 5 days. These pair exceptionally well with my Veggie-Loaded Sweet Potato Toast. Go on and try it!
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