Do I have to peel beets before roasting?
No. If you roast beets whole, the skins slip off easily after roasting. If you roast wedges for crisp edges, peeling first is recommended so the seasoning gets right on the beet, but the skins are edible if you prefer to leave them on.
Foil or no foil?
Foil traps steam, giving you very tender beets with minimal fuss. No foil gives you more browning and slightly firmer texture. If you want caramelized edges, go no foil and cut into wedges.
Why are my beets taking forever to roast?
Usually one of three things: your beets are large, your oven runs cool, or they are crowded. Use beets that are similar size, give them breathing room, and check oven temp if it is a recurring problem.
Size cue: Medium beets are about 2 to 2.5 inches (5 to 6 cm) across. Bigger than that will take longer, especially whole.
How do I know when they are done?
They are done when a knife or skewer slides into the center with very little resistance. If the edges are browning but the centers feel firm, add 5 to 10 minutes and check again.
How do I stop beet stains on my hands and cutting board?
Wear gloves or rub a little oil on your hands before prepping. Use parchment on the sheet pan. For boards, scrub with salt and lemon, or use a non-porous board.
Can I roast different colored beets together?
You can, but red beets will dye everything. If you want the golden and chioggia beets to stay bright, roast them separately or keep them on different areas of the pan.
What pairs best with roasted beets?
Goat cheese or feta, citrus, dill, mint, walnuts, pistachios, balsamic, yogurt sauces, and anything smoky like roasted chicken or grilled sausage.
