Roasted Beets
Roasted Beets
Serves 4
40 min.
active cooking time
Slow‑roasted beets develop a deep, earthy sweetness and a tender bite that feels both rustic and refined – proof that the simplest ingredients can shine the brightest.
Found in
Side Dishes
Christmas & New Year'sMinnesota GrownThanksgiving
Gluten FreeVegetarianVeganDairy Free
Ingredients
Dietary note: When served without honey, this recipe is vegan.
6
Minnesota Grown beets
- Kowalski's Extra Virgin Olive Oil, for coating the beets
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste (optional): fresh Minnesota Grown or dried herbs, lemon wedges, balsamic glaze and Kowalski's Pure Honey
Directions
- Preheat oven to 400°.
- Scrub beets well with a vegetable brush; rinse and pat dry with paper towels.
- Trim stems and root ends; cut beets into wedges.
- Toss beets with oil; season with salt and pepper.
- Roast beets on a parchment-lined baking sheet until fork-tender (about 30 min.), turning once.
- Remove beets from oven; let cool for 2-3 min.
- Rub beets with a clean, dry paper towel to remove the skins.
- Serve warm, at room temperature or chilled. Try them in our recipes for Roasted Golden Beet Pasta and Healthy Harvest Pasta.
Tasty Tips:
- For even more flavor, toss whole garlic cloves with oil and roast alongside the beets.
- To roast beets whole, follow steps 1-2. Leaving stems and root ends intact, toss beets with oil; season with salt and pepper. Roast on a parchment-lined baking sheet, checking beets after 30 min.; continue roasting in 15 min. intervals until fork-tender.
- Minnesota Grown beets are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh beets grown elsewhere may be used.
Find It!
- Find fully cooked, peeled beets in the Prepared Produce Section.
