Tuukka Koski
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.
Recipe information
Total Time
1 hr 30 minutes
Yield
4 Servings
Ingredients
4
pounds red beets, scrubbed, halved if large
2
tablespoons olive oil
Kosher salt and freshly ground black pepper
Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.
Step 2
__DO AHEAD:__Beets can be steamed 3 days ahead. Let cool; cover and chill.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 6 Total Sugars (g) 15 Protein (g) 4 Sodium (mg) 180