Roast the beets in the oven for 45 minutes to 2 hours (very large beets may take even longer).Use a pair of tongs to flip the beets every 30 minutes to make sure they roast evenly on all sides. Place a rack in the center of your oven and preheat the oven to 450 degrees
1 Cover the baking dish tightly with foil. 2  Roast the beets in the oven for 45 minutes to 2 hours (very large beets may take even longer). 3  Use a pair of tongs to flip the beets every 30 minutes to make sure they roast evenly on all sides. 1 Place a rack in the center of your oven and preheat the oven to 450 degrees F. Line a 9x13 baking dish with foil. 2  As the oven is heating up, prep your beets for roasting. 3  Use kitchen shears to trim leaves and upper stems of the beets, leaving about 2 inches of the stems intact at the top of each beet. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil; roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins. Boiled Method. Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain. Directions. 1  Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 4  Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. 1 Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. How To Roast Beets in the Oven. Cooking Lessons from The Kitchn. Roasting transforms beets from something crunchy into something silky and tender, and brings out the beet's sweeter side. Roast beets are a year-round staple in our house, fantastic for tossing in salads, quick pickling, or making into fritters. 3. Roast the Beets: Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.  1 Coat beets lightly with oil. 2  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 3  Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. 1 Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 4 Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes. Boiled Method. Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes; drain. 1 Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 2  Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. 1 Preheat oven to 375 degrees F. 2  Coat beets lightly with oil. 3  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. 4 Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal. Beets ready to roast in the oven. Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle. When cool enough to handle, peel the skin off. Preparation: Preheat oven to 350 degrees F. Place rack in middle of oven. Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets. Reserve the beet leaves for a recipe using them.
http://toriavey.com/how-to/2010/02/how-to-roast-beets/ http://www.marthastewart.com/331835/4-ways-to-cook-beets http://www.food.com/recipe/bobby-flays-roasted-beets-for-recipes-370885 http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827 http://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe.html http://www.food.com/recipe/bobby-flays-roasted-beets-for-recipes-370885 http://www.marthastewart.com/331835/4-ways-to-cook-beets http://www.food.com/recipe/bobby-flays-roasted-beets-for-recipes-370885 http://whatscookingamerica.net/Vegetables/OvenRoastedBeets.htm
how to cook beets in oven