Honey Roasted Beets Carrots and Sweet Potato Recipe (2024)

FAQs

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

In addition to beta-carotene, sweet potatoes are an excellent source of vitamin C and a good source of fiber and potassium, and carrots are a good source of fiber, vitamin K, and health-promoting phytonutrients.

Place each trimmed beet on a piece of foil that's big enough to wrap the beet up. Then, rub the beet lightly with a little olive or avocado oil; you don't need much, just a small coating. This will help the skins to slip off, ultimately, after roasting. If easier, you can use a spritz of olive or avocado oil spray.

If you have some on hand, add a little lemon juice (1-2 tsps) to the pot. The lemon juice will keep the beets from bleeding so they will look extra bright after they are cooked!

One of the reasons for this is that beets can absorb a lot of minerals from the soil in which they're grown, giving them an earthy and sometimes sweet or bitter flavor, depending on how they're cooked. Beets are delicious roasted, grilled, microwaved, steamed, boiled or air-fried.

Beets and carrots are both compact root vegetables that grow happily next to each other. You can even try them in a container if you're short on space.

If you are nostalgic for the soft texture of canned beets from childhood but not the taste, you can give pickling beets a try using your roasted beets as a base. Apple cider vinegar, sugar, and salt transform and preserve these earthy roots and bring out their sweetness even more.

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.

What is the best cooking method for beets? ›

Steaming in the oven rather than baking helps preserve more of the healthy vitamins and minerals in beets. This method also helps beets better retain their beautiful, vibrant color.

Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does.

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Most people do peel beets, because the skin is a bit unattractive and can be dirty even after a good scrub. But beet skins are rich in nutrients and perfectly fine to eat too.

Beets peel best once they're cooked and cooled, the skins then soften and slough off easily.

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).