This is an easy, delicious oven roasted beets recipe that’s seasoned with salt or vinegar. Some recipes instruct you to use whole beetroots. Chopping them up first makes it easier to use them later, especially if you want to put them on a salad or eat them right out of the refrigerator.
This roasted beets recipe offers two preparations–seasoned with salt or with salt and the vinegar of your choice. Over the years, I have used many types of vinegar for seasoning beets. Sherry vinegar makes the beets taste very sweet. Apple cider vinegar is nice and mild. Balsamic vinegar is a classic choice. And distilled white vinegar is strong and robust. Get experimental!
This recipe makes ~4 cups.
Discover additional UVK recipes, like Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Roasted Fennel and Beets, Beet Potato Salad with Sauerkraut, Vegan Cold Beet Soup, and more.
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4 cups peeled beets chopped into bite-size pieces
Olive oil, to drizzle – optional
Salt, to season
Vinegar of your choice, to season – optional
1. First, you’ll preheat the oven to 400º F for the roasted beets. Then, line a loaf pan with an oversized piece of aluminum foil.
2. Dump the beets into the lined pan. Drizzle with a little olive oil (if using), and then, season with salt. Move around the beets until they are well-coated.
3. Fold the aluminum over the beets and crimp it together to seal them inside. Bake at 400º F for between 1 hour to 1 hour and 15 minutes, or until the roasted beets are tender enough to enjoy eating.
4. Remove from the oven. If you just want to lightly seasoned with salt them, your roasted beets are done cooking and ready to serve. Enjoy warm or chilled.
5. Optional: To season with the vinegar of your choice, open the pouch and pour some vinegar over the hot roasted beets. Stir them around in the vinegar, and then, seal up the pouch again. Allow them to cool, and then, serve slightly warmed or place in a sealed container in the refrigerator to enjoy chilled on salads or to be eaten solo.