California Central Coast Recipes

Roasted Beets

Roasted beets are amazingly simple to make. Served with a little olive oil as an appetizer or as an ingredient for different pastas like Golden Beets with Pappardelle, their bright color and sweet taste cannot be compared to their washed out boiled or canned counter parts.

A real benefit of roasting is that you do not peel the beet before cooking. This insures that all the juices remain in the beet while cooking. After the beets are cooked, then you peel them. By then the skins are very soft and are easily removed. 2017, Roasted Beets
Preparation time: 5 minutes
Cooking time: 1 hour
re-calculate ingredients for:


4 Medium Golden or Red beets or a combination of both.

Preparation Directions.

1 Pre-heat your oven to 400F.

2 Cut the leaves off of the beets, leaving about 1 inch of stalk. If the tap root is large, you can cut it off.

3 Wash the beets thoroughly, but do not peel them.

4 Wrap the beets in aluminum foil, and place them on a pan in the hot oven. Cook the beets for about 1 hour, or until the beets are tender and can be pierced with a fork.

5 Remove the beets from the oven and allow them to cool (you may keep then wrapped.) When they are cool enough to handle, peel the outside skin off. It should come off quite easily.

6 Refrigerate until ready to use. They will keep fine for a couple of days.

Wine and Food Pairing and Serving Suggestions.

As an appetizer, toss the beets with thin slices of sweet white onion in a little extra virgin olive oil and white wine vinegar with freshly cracked black pepper.

We really like the beets sliced and served in a simple salad of baby spinach and a little high quality balsamic vinegar.

Serve the beets with a dry white wine like a Fume Blanc.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.