Big Batch Beets
I avoided cooking with beets for a long time because of the work involved in prepping them. Between the long roasting time and my beet-stained hands, they just did not seem worth it. Also, I didn’t LOVE their flavor (mostly because I hadn’t found the right recipes for my palette yet). Unfortunately, that also meant I was missing out on their awesome fiber as well as their dietary nitrates, which support healthy circulation, and relatedly, can lower blood pressure.
So when beet season rolled around, I decided to make a project of them: “I will learn to love beets,” I vowed. And now I do! The key was to optimize my prep methods and find beet dishes that are versatile, tasty and ideal for sharing — thus my Big Batch Beets.
Since the beet roasting and peeling process is a bit time intensive, I make them in larger batches, so I have enough beets for more than one recipe. (Like this Beet Hummus by Stacey Ramsower or my own Roasted Beets with Goat Cheese.) I’ve also honed a couple of short cuts and tips to take the fuss and mess out of beet prep.
While you’re waiting on your beets to roast, you can listen to my Beats for Beets playlist on Spotify — you’ll notice a theme pretty fast:) It’s about an hour long, so you can boogie with your beets!
Making a big batch of your own? Tag me on Instagram @humbleradish so I can see your sweet beet handiwork!
Ingredients & Materials
- Beets, greens removed (as many as you need for your desired recipes)
- Olive oil (enough to lightly coat your beets for roasting)
- Coarse sea salt
- Black pepper
- Aluminum foil
- Baking sheet(s)
Preheat oven to 375°F. Cover a baking sheet with aluminum foil. Wash and dry the beets, then toss them in a bowl (with skins on) to lightly coat with olive oil and season with salt and pepper.
Your hands are about to get oily, so go ahead and prepare a few sheets of aluminum foil for wrapping your beets. I like to double up (and sometimes, triple up) my beets, depending on their size. Either way, be sure to group beets of similar size. Grab a beet and start rolling it up using a corner of the aluminum foil. About halfway through that sheet of aluminum foil, grab another beet and place it next to the first beet, but facing the opposite direction — think spooning beets:) We want these buddies cuddled up! Roll the beets up using the remaining foil. Repeat this process with the remaining oiled beets and aluminum foil.
Arrange the foil packs a few inches apart on the aluminum-covered baking sheet, and bake for 45 minutes to an hour. If you’re roasting beets of different sizes, remember that smaller beets will need less time to roast than larger beets. Check the beets for doneness by removing one of the foil packs and carefully unwrapping it to avoid the steam. A properly cooked beet should pierce easily using a fork.
Unwrap the beets and allow them to cool for a few minutes. Prep a fresh sheet of aluminum foil or parchment to protect your countertop from the beet juices. Use a paper towel to hold the cooked beet while cutting off the stem end. Then, use the paper towel to grip and pull away the beet skin. Repeat this process with the remaining beets, and prepare to enjoy the fruits of your labor!