This roasted beet recipe is the real deal. “Roasting” beets often calls for wrapping them in foil, baking them until tender and then peeling them. That’s a fine method, but it really steams the beets rather than roasts them. In this recipe, you’ll peel them first, toss them with oil and vinegar, and roast them at high heat so they caramelize. Serve them warm as a side dish (they’re delicious with salmon or Arctic char) or cold to augment a tossed green salad. We call for baby beets, but any size or variety of beets will work beautifully in this recipe.
Preheat oven to 400 degrees F.
Toss beets with oil, vinegar, salt and pepper. Spread in an even layer on a parchment- or foil-lined baking sheet. Bake at 400 F for 25 minutes or until tender, stirring after 15 minutes. Sprinkle with dill.
Prep Time: 10 minutes
Cook Time: 25 minutes