Basic Roasted Beets

Roasted Beets


  • Red or Gold Beets
  • 1/2 cup water
  • bulb of garlic


  1. Preheat oven to 350 degrees. Trim beets tops, leaving 1-inch tail. Scrub the beets and wash. Break the garlic up into individual cloves, but don’t peel them. Put the beets and garlic cloves in a small casserole, add about ½ cup water and cover with a lid or foil. Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  2. When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices. (May do 1-2 days ahead, storing in refrigerator.)
Source: Andrea Chavez

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