Name: Roasted Beets
Total time: 1 h 30 min
Ingredients: 1 bunch beets , about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly; 1 tablespoon olive oil (if roasting without foil)

Time

1½ hours

Yield

Serves 8

Ingredients

1 bunch beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly

1 tablespoon olive oil (if roasting without foil)

Ingredients

1 bunch beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly

1 tablespoon olive oil (if roasting without foil)

Ingredients

1 bunch beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly

1 tablespoon olive oil (if roasting without foil)

Why This Recipe Works

In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.

Before You Begin

Roasted beets bleed very little when cut, so they can also be used in recipes. Just remember that the dish will take on a sweet and very distinct roasted flavor.

Instructions

Heat oven to 350 degrees. Wrap beets in foil or brush with olive oil and place in small roasting pan. Roast until beets can easily be pierced with thin knife or trussing needle, about 1 hour for small to medium beets. Cool slightly and remove skins; serve.