Roasted Beets
Servings: 8 servings (4 cups)
Calories: 82cal
Equipment
- Stockpot or large saucepan
Ingredients
- 2 pounds fresh beets about 6 beets
- 2 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon black pepper
Instructions
- Bring a large saucepan or stock pot of water to a boil.
- Cut off the beets’ greens and root ends, but do not peel. Place unpeeled beets in boiling water. Cover the pot partially and boil for 20 minutes, or until beets are tender. They should be easily pierced with a fork.
- Preheat oven to 375 F.
- Drain beets. Using gloved hands, slide the skins off the beets (see video). Cut into bite-sized chunks.
- In a large bowl, toss beets with olive oil, salt, and pepper.
- Spread beets out onto a foil lined baking sheet. Bake in preheated oven for 20-25 minutes.
Notes
- Boiling the beets first will make it much easier for you to remove the skins. Once boiled, the skins will slide right off.
- Store roasted beets in an air-tight container kept in the refrigerator for up to 7 days.
- To freeze, place the fully cooled beets in a large ziptop bag, removing as much air as possible. Store in the freezer for up to 6 months.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 82cal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 961mg | Potassium: 379mg | Fiber: 3g | Sugar: 8g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
