This recipe for How to Make Baked Beets includes step-by-step directions on how to cook a perfect beet without using oil, while holding onto the rich color, flavor, and nutrients that would be lost in steaming or boiling. These beets are great for tossing into salads or pilafs. They’re also ideal for recipes that call for pre-cooked beets.
How to Make Baked Beets
You Will Need:
- Beets – as many as makes you happy!
- Tin foil
- Cookie sheet
- Cutting board
1. Gather and wash your beets. You probably won’t be able to get all of the dirt off of your beets, and that’s okay. If you think my beets look kind of funny, that’s because they’re cylindra beets. This recipe works for all types of beets!
2. Individually wrap each beet in tin foil.
3. Once all of your beets are wrapped up, place them on a baking sheet that is lined with foil. Sometimes some beet juice will leak from the wrapped beets, which tends to burn onto baking sheets, so don’t skip lining the baking sheet with foil.
4. Bake your beets in a 400 degree oven, turning every 15 minutes to prevent burning. Cooking time will be anywhere from 45 minutes to an hour and a half, depending upon the size of your beets. Your beets are done once they feel mushy when squeezed. They will be hot, so don’t forget to use an oven mitt!
5. Allow you beets an hour to cool, so that you are able to handle them. Once cooled, remove them from their foil.
6. Using your fingers, slide the skins off of your beets. I think you’ll be surprised how easy this is to do. Once you’ve removed the skins, quickly rinse your beets under running water. This will remove any dirt that was left behind.
7. Trim the ends off of your beets. Then cut your beets however you like. You can slice them, cube them, or cut them into match sticks. In this picture they are sliced into coins.
To store, place your beets in an airtight container and cover them with plastic wrap, so they stay tender and delicious.
For a recipe idea, see Beet Pasta with Pistachios and Shallot Butter.