Beets in my house growing up always came pickled in a jar. No big deal, but once you taste freshly roasted beets straight from the oven or cooled and added to a salad, then you might change your mind.
Beets like most vegetables are best kept simple. Olive oil is a standard with any oven cooked vegetable for me and a light seasoning with some herbs or spices. That’s really all it takes although I did add some Chardonnay and butter to these, because of the booze let’s refer to them as holiday beets. As they bake inside the foil, the flavor of the wine cooks through the beets and keeps them moist. Any extra wine can be consumed at your leisure as the beets bake in the oven. Trust me, this should be a step in the recipe.
Not only are beets incredibly good for you, they actually taste great too. I’ve tried juiced beets with an apple and it tastes so good. Beets are the sweetest vegetable and adding the apple just gives it some great flavor and a little extra sweetness. There’s red beets and golden beets, the golden are a tad sweeter than the red beets and not as messy to work with. Beets will stain so don’t start peeling them just before you head on out to the office in the morning! More reasons to eat beets, they’re cheap and you can eat the green leaves just like spinach. Eat the greens raw or wilt them in some butter or stock. Cooking these baked beets take about an hour in the oven, the foil catches all of the mess and you can concentrate on other things. Cook up a bunch at a time and let them cool and add to a salad with some crumbled goat cheese.
Baked Beets with Butter and oregano
Ingredients
- 6 medium sized beets
- 2 tablespoons unsalted butter
- 1/4 cup Chardonnay wine
- 1 tablespoon plus 1 teaspoon fresh chopped oregano
- 1/4 teaspoon kosher salt
- Cracked black pepper to taste
Instructions
- Heat the oven to 400 degrees F.
- Wash and gently scrub the beets under old water, pat dry.
- Lay a sheet of aluminum foil on a large baking tray (13 x 9) making sure the foil overlaps the tray by a good few inches. The foil has to be large enough to tent the beets so be mindful of this before you fill the foil.
- Place the beets in the middle of the foil.
- Cut the butter into 4 pieces and dot around the beets.
- Pour the wine over the beets and add the chopped oregano.
- Season with salt and pepper.
- Pull the sides of the foil in towards the beets making a tent and scrunching the ends together to seal the foil..
- Bake in the oven for 1 hour and garnish with more oregano.
melissa says
I have never had baked beets before. I may need to give this a shot.
[email protected] says
I love beets, I just made a batch today actually! They are so good roasted and with wine, yum.
Erin @ Dinners, Dishes, and Desserts says
I have only ever had canned beets where you can still see the ring from the cans on the slices. Definitely need to try them fresh, and I love thyme!
foodnessgracious says
Get some fresh beets Erin :)
Michelle @ The Complete Savorist says
Beets are a new acquisition to my palate and these look great, can’t wait to try them.
foodnessgracious says
Thanks Michelle!
Cookin Canuck says
You just can’t beat roasted beets, and these ones sound fantastic. So much better than those ones from the jar that I was served in my childhood, too.
foodnessgracious says
i agree Dara :)
The Devil Wears Parsley says
Yep, totally trying this! The wine/oregano combo is new for me ~ I was always a rosemary/garlic kinda gal. Excited to try this!
foodnessgracious says
Oregano is my new jam ;)
Kitchen Belleicious says
your like the beet king! I mean I am not good with beets but these looks so amazing I feel i need to run to the store and grab some beets!
foodnessgracious says
Just chuck em’ in the oven Jess :)
Stephanie @ Girl Versus Dough says
NO ONE else in my entire family likes beets, which is a darn shame. Except that it means I can make this recipe and keep it all to myself. :)
foodnessgracious says
All the more for you then!!
Erin R. says
Oh, I JUST got my Thanksgiving assignments this morning, one of which is a veg dish. I’ll have to see how expensive beets are at the grocery store tonight…
And I totally agree that simple is best. A big, elaborate blowout of a dish is fun occasionally, but you just can’t beat the basic preparation of most things. The beets are the main attraction here, and I’m so hoping to try this soon. Thanks!
foodnessgracious says
Awesome!!
Erin R. says
Oh, I forgot to ask, did you just leave the skins on your beets? I very rarely peel anything and just wondered if beet skins are easy to eat or taste weird or anything. I’ll likely leave them on when I try these but just wanted to see what you or others think.
foodnessgracious says
Erin, I also don’t like peeling much so I kept the skins on :)
Mari says
Wow looks yummy I love beets. A must try just saved.
Thank you for the share!
Denise says
Making it this weekend! One question, for the wine, which Chardonnay did you use? Would you suggest an Oaky one?
Denise
foodnessgracious says
The one I used Denise was described as “light and fruity with hints of peach and melon” Most of the alcohol will evaporate so I think you could go with just about any type, good luck!
Denise says
Got it! ..a splash for the beets and a glass or two for me!
Thanks!