Best Baked Beets Recipes

BAKED BEETS

Steps:

• Baked Beets: Preheat oven to 400°.
• Trim roots and stems to 1/2", do not cut beets further!
• ;do not wash beets!
• ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
• Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
• When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
• Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
• Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
• Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.

FRESH BAKED HARVARD BEETS

Steps:

• Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
• When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
• Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
• Add the beets and heat through; add salt to taste; serve at room temperature.

BEETS BAKED IN FOIL

Steps:

• Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you're planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.)
• Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily.

HONEY-GINGER BAKED BEETS

Steps:

• Scrub beets but do not peel.
• Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
• When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
• Pre-heat oven to 350ºF.
• In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
• Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.

BAKED BEETS

Steps:

• Preheat oven to 350 degrees F.
• Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

BAKED BEETS WITH BALSAMIC VINEGAR

Steps:

• Heat oven to 400°F
• Place each beet on a square of aluminum foil and wrap tightly.
• Place on baking sheet.
• Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
• Poke holes in foil to let steam escape and carefully unwrap.
• When the beets are cool enough to handle, slip off the skins.
• Slice the beets and place them in a bowl.
• Add the vinegar and salt and pepper to taste.
• Toss to combine, adding a little more vinegar if needed.
• Let stand at least 15 minutes before serving.

BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS

Steps:

• Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
• Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
• When cool enough to handle, peel and slice thinly.
• In a small jar, shake together the vinegar, olive oil, and honey.
• Pouring over the beets and onions.
• Season with salt and pepper.
• The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
• Just before serving, stir in nuts and parsley.

BAKED GRATED BEETS

Steps:

• Peel beets and shred coarsely.
• Peel and grate onion and potato.
• Stir into beets.
• In a small bowl, stir together oil, vinegar, sugar, water, salt and pepper.
• Stir into vegetable mixture.
• Place into a greased 1 quart (1 L) casserole dish.
• Cover tightly and bake in a 350F (180C) oven for 30 minutes.
• Stir once or twice during cooking.

BAKED BEETS WITH MUSTARD HORSERADISH DRESSING

Steps:

• Leave skins, root ends and a bit of the stems on the beets.
• (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
• Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
• Open foil packages.
• Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.
• Slice beets or cut into wedges.
• TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
• Add salt to taste.
• Drizzle dressing over sliced beets.
• Sprinkle with chives.
• Serve at room temperature.
• PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

ORANGE BAKED BEETS

Steps:

• Preheat oven to 350 degrees. Scrub beets and peel them thinly. Grate the zest of 1 orange and juice both oranges.
• Layer overlapping slices of beets; sprinkle with grated orange zest, salt and pepper, pour juice over top. Cover and bake alongside the roast for 1 hour or until tender.

BAKED BEETS & SHALLOTS

Steps:

• Pre heat oven to 375F degrees.
• Place beets& shallots in a 9x13" oven proof dish.
• In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
• Pour over the beets and shallots, toss until evenly coated.
• Cover dish with foil and bake for 1 hour.
• Remove from oven.
• Combine honey and vinegar and drizzle over the beets, toss veggies.
• Bake uncovered for another 15 minutes until the beets are glazed and tender.
• Adjust seasonings if necessary.
• Sprinkle with the chopped green onion.

BAKED-POTATO-STYLE RED BEETS

Steps:

• Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
• When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.

SPICED BAKED BEETS

Steps:

• Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish., Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender.

BAKED BEETS SALAD-SIMPLE AND DELICIOUS

Steps:

• Wrap the beets in aluminum oil. Cook them in a 350 F preheated oven for an hour. Let them cool, peel the skin, and chop them. Add feta cheese that is chopped into squares.
• Add the rest of the ingredients.I served it with chicken, pesto pasta (one of my recipes) and spinach salad.

GERMAN BAKED RED BEETS

Steps:

• Peel the red beets and cut them into 1/2 cm (about 1/4 inch) thick slices. (Warning: This will stain your hands pretty good. So either you wear gloves or be prepared to scrub your hands afterwards.)
• Preheat the oven to 375°F / 190°C.
• Place two large pieces of parchment paper on top of each other on a baking sheet. Place the beet slices on the bottom parchment paper.
• In a small bowl, combine the lemon juice, lemon zest, olive oil, and the honey. Mix until everything is combined. Then add the thyme. It is up to you how much thyme you want to use(the author uses 2 tbls.). Then add some salt and pepper.
• Pour the sauce over the red beets and cover it with the top parchment paper by twisting the ends together like a bonbon.
• Place the baking sheet in the oven and bake the red beets for about 45 minutes or longer if you want them softer.
• Serve warm or cold.
• Guten Appetit!

MAPLE BAKED BEETS

Steps:

• Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer.
• Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4" thick (about 3-1/2 cups).
• Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet.
• Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.