Do you have a good recipe for roasting beetroot?

I do it very simply. I slice it thinly, brush with a little olive oil, sprinkle with sea salt and roast in a 450 degree oven until somewhat crispy. Great in salads and on pizza!

Here’s a site that shows a simle roasted beet recipe similar to @crisw with a video.

If you would like some other beet recipes here you go:

Russian Borscht

Raw Borscht

Roasted Beet and Citrus Salad

Roasted beet with carrot and parsnip puree soup

Roasted beets with beet greens and feta salad

Baked Beet Chips

Raw shredded beet salad with mustard vinaigrette and herbs

Chili with beets and butternut squash

Martha Stewart’s raw pickled beets

Not much to do if all you want to do is roast it.

Peel it, slice it, drizzle a bit of oil on it and pop it in the oven.

Personally, I like pickled beets.

Make a brine of approximately 50% cider vinegar and 50% water. Add a bit of sugar and a fair amount of salt (sorry, I don’t have measurements at hand). Bring to a boil.
Slice the beets and put them in a container. Pour the hot brine over them. Let cool and pop in the fridge. They’ll keep for weeks and taste delicious.

http://www.food.com/recipe/basic-roasted-beetroot-231907

Many thanks people, I think I will try cutting the beetroot into largish pieces, mixing them with chopped garlic, sea salt and ground pepper… does anyone have any ideas about other ingredients I could add to the mix?

@YoBob I share your enjoyment of pickled beetroot, half and half cider vinegar and water sounds perfect, 100% vinegar is too sharp… I used to use a similar brine for pickled onions with the addition of spices.

If you do go with the pickled beets, adding garam masala makes the most excellent pickled beets I have ever had!

If you are still wanting to roast the beets, parsnips, carrots and Brussels sprouts are good things to roast with them. The Brussels sprouts (halved) take less time, so put them on last. You can also roast onions, but leave them pretty big (like quartered) or else they will burn. You can also roast whole cloves of garlic with them. You can also add a splash of Balsamic vinegar a few minutes before they are done.

I just made roasted butternut squash soup for dinner. : )

@crisw “most excellent” you say? Well, well how could I resist that, especially as I am rather partial to Garam Masala… thank you again : ^)

I love roasted beets with other veggies… potatoes, turnips, parsnips, onion, celery, carrot, and garlic, for instance. Yum! I toss them with oil or margarine, salt, pepper, and herbs (like rosemary, sage, savory, or marjoram), and maybe some lemon juice or veggie broth for extra yum.

If you only have a few beets, you could bake or roast them in a packet of foil or parchment paper along with the oil, juice and/or broth, some minced garlic, and other seasonings. Cook until tender… or at least 45 minutes on med-high temp (375 F to 425 F).

I’ve heard that orange juice and/or peel can be a n great addition to beets. I don’t know of a particular recipe, but maybe you could toss them with some orange juice and/or zest?