Oven Roasted Beets are ready-to-use for so many dishes, that you’ll probably not want to cook them any other way. And it’s probably the BEST way to cook beets since the natural juices retain during cooking.
I SO prefer this method of cooking beets! Store in the fridge for up to two weeks or even freeze! Someone on Instagram mentioned how she makes a huge portion of roasted beets (peel, cut, chop or grate them) then freezes them in zip-lock bags. “Aside dish, salad, or borscht ready in no time”. And I totally agree!
Although I haven’t froze roasted beets themselves yet, I have found the convenience of making batches and storing them in the fridge for future use. A must-try method of making beets if you like to meal prep, make a pot of borscht (a shortcut-kinda way), or have a tender beet around to grate a freshly made beet salad! The possibilities…
Ingredients:
- 6 medium/large Beets
- aluminum foil
Directions:
1. Preheat oven to 400° F.
2. Wash beets and wrap each beet into aluminum foil. Place beets onto a large baking sheet and bake for 1 hour. Then reduce heat to 350° F and bake for an additional hour.
3. Allow beets to cool to room temperature then refrigerate.
4. FOR FREEZER: Peel roasted beets then grate, cut or chop and place into zip-lock bags; freeze.
How to Oven Roast Beets (then Store or Freeze)
Ingredients
- 6 medium/large Beets
- aluminum foil
Instructions
- Preheat oven to 400° F.
- Wash beets and wrap each beet into aluminum foil. Place beets onto a large baking sheet and bake for 1 hour. Then reduce heat to 350° F and bake for an additional hour.
- Allow beets to cool to room temperature then refrigerate.
- To use: Peel skin (it should come off really easy) and cut to prefer method.
- FOR FREEZER: Peel roasted beets then grate, cut or chop and place into zip-loc bags; freeze.
