How to Roast Whole Beets

These are delicious, we usually crumble feta cheese over them for the last 5-10 minutes in the oven.

Brett Richardson on January 23, 2017

I love beets, especially when pickled. They are definitely one of my favorite winter vegetables because i don't mind having the oven on to roast them.

Deb on January 23, 2017

I still remember the morning I was the 3rd of 4 siblings to whisper in my mother's ear that my pee was red....we thought we were dying. Yum yum. I'm going to look up one of those pickled beet and hard boiled egg recipes....

Jennie on January 23, 2017

My german grandmother often had a shallow bowl of sliced beets and raw onions dressed with vinegar [and I suspect a pinch of sugar] on her Sunday dinner table. I inherited the bowl with the memories.:) My mom served them warm with butter. I agree they're awesome with goat cheese and walnuts esp. over a bed of spinach with some red onion slices--a very pretty sight. Be careful, these beauties stain things like dish towels and cutting boards and fingers.

BarbL on January 23, 2017

Since the beets need to be in for that long a period, could you use a crockpot to do it in? I am thinking I can put them on at lunch to have them ready for dinner without much fuss.
Thanks, BarbL as I was going to ask about the staining.

Frank on January 23, 2017

Beets are 0 smartpoints. Why does the recipe state 3?

Lisa on January 23, 2017

After roasting, I slice them & put them in a container in the fridge with a drizzle of olive oil & salt & pepper - they keep for several days. I haven't had beets since summer - good reminder!

Maria Doyle on January 23, 2017

I get a big load of beets every few weeks through the food co-op I belong to. I love beets! I've been boiling them (which also makes them extremely easy to peel), but am going to start roasting them. It sounds so good, and so does the beet/walnut/goat cheese salad.

Sue Hubley on January 23, 2017

I LOVE BEETS!! I am going to try this super easy recipe. YAY!

Also, Lisa with the WW question - I think the reason the recipe says 3 Smartpoints has to do with the recipe building feature in WW. I had a similar issue building a mostly veggie recipe where the points were way higher than I thought it should be. My leader said that once the veggies are in a recipe, WW assigns points to them for some reason. Someone at WW can probably explain why.

Janet on January 23, 2017

I have always liked beets but had never roasted them until a CSA I belonged to 3 or 4 years ago gave them to me. I had no idea what to do with them so I googled it and have been roasting ever since, delicious! I was wrapping in foil individually. Good to know that I don't have to do that anymore, thanks Lisa!!

laxmom16 on January 23, 2017

I boil a big batch at a time, but will try baking, as the rolling boil tends mess the stove with red splatter!

Once cooked, the outer skin comes off easily.

I then cut them up into a container, drizzle a touch of Nakano Seasoned Rice Vinegar, and store in the fridge for snacking as-is or adding to salads. They store a surpringly long time this way.

Love me some pickled beets...no points and so good for you‼

C on January 23, 2017

Thank you so much for this idea. One reason I don't buy beets is because I hate to peel them. You rock !

Janet on January 23, 2017

I roast just like you do. Peel. Slice. Sprinkle with Trader Joe's Chile Lime Seasoning Salt. Top toasted Dave's Killer 60 cal bread spread with 1 T soft goat cheese with these slices for an open face sandwich. Yum.

Jan V on January 24, 2017

Jan V-Wow, that sounds like my kind of sandwich‼ Thank you‼

BarbL on January 24, 2017

I used to boil beets but did find a recipe like yours to roast them in the oven - much quicker than boiling. I use a pair of the plastic throw-away gloves to peel them. No stains on hands.

Judith on January 24, 2017