Roasted Beets

Roasted Beets

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Beautiful to behold and deliciously sweet to eat! I like to wear gloves when handling beets so that my hands don’t turn red. If you are roasting yellow and red beets at the same time, you should wrap them separately so that the red doesn’t stain the yellow.

Roasted Beets

By Gloria Kobrin Published: January 30, 2014

  • Yield:

  • 12 Servings
  • Cook time:

  • 50 mins


  • 8 Medium-Large* Fresh Beets


  • Tin Foil
  • Roasting Pan


  1. Preheat oven to: 400˚ F.
  2. Cut off beets from the leaves leaving about one inch of the stem attached. Wrap each beet in tin foil and put them in roasting pan. Roast beets for about 45 minutes or until a sharp knife inserted through the foil easily pierces the beets. Allow beets to cool slightly before unwrapping them and slipping off their skins.
  3. Slice beets in rounds or in wedges. Serve hot or at room temperature.
  4. *Note: There will usually be beets of varying sizes in a bunch. You can roast the smaller ones for less time than the larger ones.

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