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.
Ingredients:
- 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
Directions:
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.
