Roasted Beets

by Michele Pesula Kuegler | August 14th, 2018 | Recipes, Side Dishes

An important & easy how-to for beets

As I reread this article, I considered how much more prevalent beets are in my life. It’s a fairly regular occasion that I roast beets for use in some dish on our menu. I also almost always have a jar of pickled beets in the fridge for a quick afternoon snack. While I use beets regularly, it’s been a while since I created a new beet recipe. That all changed the other week when I decided to try my hand at beet tzatziki. Be sure to return on Thursday not only to get the recipe but also to check out the pics of this amazingly bright dip.

Keep reading to learn more about this recipe, originally published in June 2010.

Last week I wrote about my Beet & Orange Salad, which I thought was quite delicious.  However, I have to admit that I didn’t always feel that way about beets.  When I was a kid, I turned up my nose at the offer of any sort of cooked beets.  I don’t think I ever tried one, I just guessed that they must taste pretty bad.

Fast forward a few years to a dinner at a restaurant where I chose a salad that had beets on it.  The other ingredients looked so tempting, I decided that it was worth eating beets.  That is where I made the delayed discovery that beets are quite tasty.

Since then I have enjoyed adding them to dishes.  When I first used them in my cooking, I didn’t think about roasting my own beets. I found great roasted baby beets at a local grocery store and used them.  However, last summer I saw freshly picked beets at a farm and decided that I should start roasting my own beets.

Thankfully, I was correct in that decision.  Roasting beets is ridiculously simply, but (There always is a but, isn’t there?) removing the peel is quite messy.  So, as long as you don’t mind wearing an apron and having a lovely purple hue added to your fingers, this is an easy talent to add to your kitchen prowess.


Roasted Beets


  1. 1 bunch beets, tops removed
  1. Preheat oven to 375.
  2. Wash beets, and wrap in heavy duty foil (or two layers of regular aluminum foil).
  3. Bake for approximately 50 minutes, or until beets can be pierced with a fork.
  4. Allow beets to cool for 10 minutes.
  5. Using a paper towel, rub the skin off of the beets.
  6. Cool for an additional 20 minutes before slicing.
  7. Use in your chosen recipe, or store in the refrigerator.
  1. WARNING: Your hands will become quite purple when handling the warm, peeled beets.
Think Tasty

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