Roasted Beets are delicious and healthy. When beets are roasted, they taste even better. Learn how delicious Roasted Golden Beets are perfect in salads and even better as a side dish
Red Beets or Golden Beets? Taste doesn’t really matter.
If you ever tried cooking beets, you already know how difficult they are to peel when they are large. Not to forget that your hands will also get stained red for a while. No matter the type nor the color, you might get frustrated somehow if you don’t know the shortcuts.
Red Beets and Golden Beets are the same except for color and sweetness. Red Beets are sweeter than Golden Beets. They both take a very long time to cook as well.
Although you can substitute one for another or even mix them both together, the cost is an option. Golden beets are usually priced higher than red beets and are not available at all supermarkets or farmers’ markets. The cooking methods are the same and the taste is slightly different.
Best way to cook beets
Roast, roast, and roast!
Always try to buy beets that are almost the same size for even cooking time. And by the way, who has time to cut them in half when raw.
A few steps are necessary for roasting:
- Remove leafy top if any
- Cut off the tops and bottoms
- Scrub to remove any dirt
- Wrap them loosely in aluminum foil
- Baked until completely cooked which usually takes about 35 to 40 mins.
This technique is quick and will allow you to season your beets any way you want.
The recipe for roasted beets
My recipe is also easy and simple. It does require roasting in the oven. The only difference is you have to peel the beets first. Once peeled, cut in cubes, season, and place in a baking dish to cook in the oven.
This method applies to red beets as well. As long as the beets are at an appropriate handling size, you will be able to cut them into cubes. If they are large, you will have to do some elbow work. Use a sharp knife or vegetable peeler to remove the skin.
- 3 Golden beets or as many as desired if cooking for more than 2 people
- ½ tablespoon olive oil you will need about 1 tablespoon for every 4-6 beet
- A few thyme sprigs use leaves only
- salt and pepper to taste
- Preheat oven to 375°F.
- Wash beets under cold water and cut off the top and bottom. With a sharp knife or vegetable peeler, remove the skin.
- Cut unpeeled beets in cubes and place in baking dish.
- Toss beets with olive oil, salt, pepper, and thyme. Make sure that each cube is well coated.
- Cover with aluminum foil and bake for about 35 minutes. Uncover and continue to bake for about 5 – 7 minutes or until the beets are fully cooked but still crunchy.
- Serve warm or chilled in salads.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.