Ingredients
- 2 pounds beets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Make it step by step
- Heat oven to 375 degrees.
- Trim all but 1-inch of stalk from beets.
- Wash beets, scrubbing away any grit and pat dry. Place beets in a single layer on a sheet of foil and drizzle with olive oil.
- Sprinkle with salt and pepper. Wrap tightly and place in the oven.
- Roast until tender but not mushy, about an hour or so for 3-inch diameter beets.
- Remove from oven and cool 5 minutes. Cut off root and stem end and scrapskin off with a paring knife.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Chef Gwen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.