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Recipe

Basic Roasted Beets

Scott Phillips

Servings: four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the beets with olive oil and salt and pepper before roasting. Or toss the beets with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Ingredients

  • 1 lb. beets, trimmed, peeled, and cut into 3/4- to 1-inch-thick wedges
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Preparation

  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the beets with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
  • Turn the beets out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beets for 15 minutes, flip, and roast until tender, 10 to 15 minutes.
  • Return the beets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using

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