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How to Roast Beetroot

by Theresa Kwiatkowski ; Updated August 31, 2017

Choose beets that are firm and do not have deep blemishes.

early red beets and young beet leaves image by Maria Brzostowska from Fotolia.com

Beetroot is another word for beet, the blood-red root vegetable high in vitamins, minerals and fiber, and low in calories. Beets are popular in Eastern European and Indian cooking, served as a creamy soup, cold as a salad or as a juice. The root of the beet is high in fruit sugar.

Choose fresh beets, small or large, but firm and without deep blemishes. Cut off the leaves but leave a couple inches of stem. Wash the dirt off the skin of the beets.

Set the oven to 400 degrees. Cover a baking sheet with foil and spread the beets on top. Sprinkle with olive or canola oil and add salt if desired. Cover the beets with foil. Start checking for doneness by piercing with a fork after 45 minutes. Smaller beets will cook faster than large ones.

When beets are tender, remove from oven and let cool enough to handle. Remove the skin, which should come off easily. Eat the beets warm or serve cold as a salad or in a salad with other ingredients.

Tip

  • The leaves of the beet can be cooked and eaten.

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Photo Credits

  • early red beets and young beet leaves image by Maria Brzostowska from Fotolia.com

About the Author

Theresa Kwiatkowski started her career in 1973 and has been a newspaper reporter, copy editor and managing editor. She was a copy editor at the "Chicago Tribune" and taught at Northwestern University's Medill School of Journalism. She has a Bachelor of Arts in journalism from Marquette University.