Roasting beets is an extremely easy thing to do, but not everyone knows the perfect roast beet temperature to get the nicest result possible. The following recipe will lay out the ingredients and steps you need to create roasted beets that you can use to make beet pasta, as sandwich stuffer, as chickpeas replacement to make hummus, or to create bright-colored pesto by blending it along with olive oil, almonds, and garlic.
- 3 large or 5 small beets approximately 1.5 lbs.
- 1 tsp. extra virgin olive oil
- ¼ tsp. salt
Prepare your oven by preheating it to 375ºF, which is the ideal roast beet temperature.
Lay a parchment paper on top of your baking tray to make the cleaning up easy.
Clean the beets thoroughly by scrubbing them under running water. You may peel them in advance if you want.
Slice the beets’ base by using a sharp knife to make a flat surface, then slice the other ends off too.
Arrange one beet by placing the sliced flat side on your cutting board and cut it in half. Slice it with similar thickness with approximately ½ to ¾ inch of thickness. Repeat until all beets are sliced off into wedges.
Array the beet wedges on the baking tray neatly in a single layer, then drizzle olive oil and salt evenly before toasting the beets to make sure that the layering coat are spread nicely.
Roast the beets for 35 – 40 minutes and toss them during the process, until you make sure that you can pierce a fork through the beets even with only light pressure.
Add more salt seasoning if desired and then serve the roasted beets.
After the roasted beets have cooled down, you can peel them. If you’d like to keep them for another week, put them inside airtight container and save them inside refrigerator. By applying the right roast beet temperature, timing, and method, you can also keep them in frozen condition for a few months inside freezing food containers.