Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wrap beets in foil to seal the package.
- Bake for 1 hour until tender.
- Let beets cool, then peel using a bag or gloves.
- Cut cooled beets into small cubes and serve.
- Steam beet greens in a pot over boiling water for 4-5 minutes.
- Cool steamed greens and serve as finger food.
Notes
- For quicker cooking, cut larger beets into halves or quarters before wrapping.
- Use a paper towel to help grip and peel the beets if you don't have a ziplock bag or gloves.
- Always taste a small piece after cooling to ensure they are tender enough before serving or further preparation.
- Leftover roast beet squares can be stored in an airtight container in the refrigerator for up to 5 days. They are delicious cold in salads or gently reheated in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a paper towel to help grip and peel the beets if you don't have a ziplock bag or gloves.
- Always taste a small piece after cooling to ensure they are tender enough before serving or further preparation.
- Leftover roast beet squares can be stored in an airtight container in the refrigerator for up to 5 days. They are delicious cold in salads or gently reheated in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.