Roasted Beets (Red & Golden)
I love the vibrant colors of red and golden beets. Even the stems and leaves are beautiful. Beets are healthy and versatile and when roasted the flavors become more concentrated and delicious. If you’ve only ever experienced steamed or boiled beets try Roasted Beets for a new twist.
Jump to RecipeTrim Beets for Roasting
I like mixing colors and buy a combination of red and golden beets. Sometimes it’s hard to find the golden beets so when I see them, I grab them. Trim the tops and bottoms of the beets as shown in photo above.
Wrap Beets Individually for Roasting
Preheat oven to 425 degrees. Individually wrap each beet in foil as shown above and place on a lined baking sheet. Place on the middle rack of the oven and cook for 50 minutes.
Once beets are finished roasting, let them cool for 10-15 minutes. Once cooled, they are ready to be peeled. Use a paper towel to help remove the skin and save your hands from being stained red. The skin will easily rub off.
Roasted Beets (Red & Golden)
Once peeled, cut into 1″ dice or slice into rounds. Keep golden beets separate from red beets until ready to serve to limit bleeding. Then seal beets in separate containers or baggies and refrigerate until ready to use.
Use these beets in GFchow’s Roasted Beet Salad with Feta and Toasted Pecans.
Roasted Beets (Red & Golden)
Ingredients
- 6 beets (red and/or golden) medium size
Instructions
- Preheat oven to 425 degrees on Roast setting (use Bake setting if you don’t have Roast).
- Cut off tops and roots of beets (as shown in photo above).
- Wrap each beet separately in foil (as shown in photo above.)
- Place beets on a foil or parchment paper lined baking sheet.
- Roast for 50 minutes, until beets are fork tender.
- Carefully remove the foil from the beets.
- Let beets cool for 10-15 minutes.
- Use a paper towel to help remove the skin from each beet. The yellow beets won’t stain your hands but the red ones will! The skin will easily peel off.
- Then dice beets into cubes (as shown in photo above) or slice into rounds.
- Keep beets separated until ready to serve so the red beets don’t “bleed” onto the golden beets.
- Store in the refrigerator in sealed separate containers or plastic baggies.
Notes
Recipe developed by me.
If you like this recipe, you may also like these other GFchow recipes. Chilled Summer Beet Soup, Roasted Beet Salad with Feta and Pecans, and Roasted Butternut Squash Salad with Warm Cider Vinaigrette.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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