Marinated Roasted Beets

Marinated beets can be served on their own, along with sauteed beet greens, or added to salads. The sweetness of the beets is enhanced by the salt and acid, balancing out the earthiness that makes some shy away.

 Be careful when handling red beets as they will stain anything they make contact with. It is best to use a plastic cutting board if you have one. Make a gingery version by substituting champagne vinegar for the red wine vinegar and grating in peeled ginger.

1bunch beets
1 tbspolive oil
2 tspred wine vinegar
Beets in a baking dish after being roasted.

Preheat the oven to 425 degrees. Cut beet greens just above the root. The greens can be used for roasting or sauteing. Toss the beets in olive oil and generous salt and place in a single layer in a baking dish. Add about ¼” of water to the bottom of the dish – this water will steam and ensure the beets are cooked evenly.

Tip: Use your fingers to run a towel around the rim of the foil-covered baking dish to ensure a tight seal for steaming.

Cover the baking dish with aluminum foil and bake until the beets are cooked through. Begin checking the beets after about 20 minutes, depending on their size. You can check for doneness by inserting a fork into the middle of the beets through the stem end. As soon as the beet can slide off of the fork on its own, it’s done!

Removing beets skin by hand in a bowl and mixing with olive oil.

Remove the beets from the oven and allow them to cool for about 10 minutes. Peel the beets using your fingers and a towel that you don’t mind being stained – the outer layer and stems should slide off easily. Cut the beets into wedges or rounds and toss lightly in olive oil, red wine vinegar, and salt to taste. Serve at room temperature.

Beets plated next to raw beets on cutting board.