Roasted Beets

by Mugnaini on April 23, 2013 in Vegetables

Roasted Beets

4 servings
Roasting Oven Environment


  • 8 medium (about 2”) beets (or 4 large beets)
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons water
  • 1 teaspoon salt


Rinse beets well, remove tops leaving 1” of the green stem. Place into small sauté pan, drizzle with oil, add salt and toss to coat. Add water to pan, cover and set into wood-burning oven. Roast for 30-40 minutes (time will vary depending on the size of beets) shaking pan a few times to turn beets. Cook until tender when pierced with a fork. Remove and let cool to handle. Peel skins with paring knife, quarter beets length wise.

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