My Favorite New Way to Roast Beets ♥

My Favorite New Way to Roast Beets, another time-tested technique ♥ A Veggie Venture
graphic button small size size 10 A new way to roast beets, in a moist, vinegar-y environment, turning out roasted beets that are just slightly pickled. Low Carb. Weight Watchers Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. graphic button small size size 10

Oh people, it's almost here! No ... not summer, not vacation. Beet season. And more specifically beet salad season.

Apparently I'm #NotAlone because beet salads pop up on restaurant menus #AllTheTime. (Sorry, let's hope that a good beet salad will cure a bad case of #HashTagFever ...) What's astounding to this connoisseur of beet salads is the chefs' creativity: no two beet salads are alike. What unites all those creative salads is the main ingredient: the beets. And isn't it interesting that the beets themselves are much the same?!

No more. Enter Olio, my favorite restaurant here in St. Louis.

Funny story about Olio's owner, Ben Poremba. I first wrote about him for my column in the St. Louis Post-Dispatch in 2013. A couple of years later, my husband and a new client interspersed legal talk with food talk. "You should see my son-in-law," the client raved. "He opens the fridge and a half hour later we sit down to a feast." The client's son-in-law? Ben! Small town, this St. Louis.

Anyway. Ben's great. And Olio's my kinda place.

But when I wrote about Olio's Beet Salad last summer, I was so struck how the beets were roasted, yes, but also just very slightly pickle-y ... not as pickle-y as Refrigerator Pickled Beets, say, just a tiny tickle of pickle.

And that's when My Favorite Way to Roast Beets first faced competition. Will that long-time favorite beet-roasting technique survive? You bet. But every so often, it's great to have roasted beets with just a touch of vinegary sharpness ... and then, Beet People, you pull out this recipe.

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!


Hands-on time: 5 minutes
Time to table: 2 hours

3 pounds raw beets, roughly equal and small-ish size
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup olive oil
Salt and pepper
Sprigs of rosemary and thyme

Heat oven to 375F/190C.

Trim off most of the stems off the beets, down to an inch, leaving more if you're a beet nerd like me and revel in the color of beet stems. Leave the tail intact. Gently scrub the skins, take care to not break the skins.

Pour the vinegar, water and oil to an oven-safe baking dish. Add the beets in a single layer, leaving space between the beets. Sprinkle the beets with salt and pepper, then nestle in the rosemary and thyme.

Cut a piece of parchment to fit just inside the baking dish and place it on top of the beets, then cover the entire baking dish with foil. Roast the beets until a knife easily inserts into the center of a beet, about 90 minutes, longer for larger beets, shorter for smaller beets.

Let cool and remove the beets from the baking dish, cover and refrigerate for up to several days.

Now the fun part! Make a beet salad! Looking for ideas? Start here, there's a whole collection in with my beet recipes.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2018

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Wow- these sound good; I can't wait to try them!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna