We have lots of beets at the Market right now. They’re not only in season, they’re also incredibly nutritious and they taste great too!
Look for deep burgundy, ruby red, golden, and Chiogga (striped) beets for a beautiful presentation. This preparation couldn’t be easier!
Big Batch of Oven-Steamed/Roasted Beets
recipe by Sara Dickerman for Bon Appetit
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.
- 4 pounds beets, scrubbed, halved if large
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves
Preheat oven to 425°. Toss beets with oil in a 13×9” 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. Makes 4 servings.
DO AHEAD: Beets can be steamed 3 days ahead. Let cool; cover and chill.
With some good bread and butter this could be a satisfying simple supper. Paired with a nice pork dish and a salad — you’ve got a wow-worthy dinner.
For more amazing beet recipes, see our recipe archive.