Roasted Beets With Apple Cider Vinegar

Roasted Beets With Apple Cider Vinegar

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Did you know that the simple process of roasting beets can make them become as sweet as candy? In my opinion roasting beets is the best way to cook them. These ruby red roasted beets are tossed in apple cider vinegar, salt, and pepper. They are delicious in a variety of ways. They can be a star ingredient of a salad or you can serve them as a simple side dish. David and I especially like them with cabbage.

If you think beets taste like dirt, have you ever tried them roasted? I may be able to change your mind. I changed David’s mind years ago and now he loves them just as much as I do.

prepared beet in foil

There are a few ways to cook beets. It’s all in how you prepare them. I grew up eating beets fresh from my mama and daddy’s garden and have always loved them. Mama always boiled them with the skin on. After they were tender, she would peel the skin, slice and put in apple cider vinegar with salt and pepper.

Since those days, I have found that roasting beets in the oven intensifies the natural sweetness of the beets. The sweetness is intensified even more when seasoned with salt and pepper then tossed with tangy apple cider vinegar. The contrasting flavors between the sweetness of the roasted beets and the acidity of the vinegar are delicious!

peeled roasted beets

You may say that these are pickled beets, but they aren’t really. Well, I guess you could say this a “quick pickled beet” recipe. However, true pickled beets use more ingredients and the beets stay in contact with the solution a lot longer. Also, most pickled beet recipes use spices such as cinnamon and cloves. This method is not one that I am particularly fond of because I feel like it masks the true flavor that the beets have to offer.

sliced beets in vinegar ready to eat

Beets tend to get a bad reputation, but I’m here to tell you, beets need an open slot on your grocery list! They are full of antioxidants, reduce inflammation and help your body in many ways, such as protecting your eyes from cataracts, and macular degeneration. They help regulate cholesterol and can reduce high blood pressure. Beets are also a great way to recover from intense fitness performance. (Learn more HERE)

So why wouldn’t you add them to your grocery list?

How to Select Beets

When shopping for beets, you will find that beets come in a range of colors, purple is the most common. Beets are most popular during the summer months at local farmers’ markets. Their peak season is from June to October. When making your selection, choose beets that a small to medium in size, with smooth skin and bright color.

I really hope you will give this roasted beet recipe a try.  I’m gonna make a beet fan out of you and this is recipe is where it all begins!

sliced beets in vinegar salt and pepper
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Roasted Beets With Apple Cider Vinegar

Roasting beets can make them become as sweet as candy! These ruby red roasted beets are tossed with apple cider vinegar, salt, and pepper. Simple goodness!
Course Side Dish
Cuisine American
Keyword apple cider vinegar, beets, roasted beets
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 47kcal

Ingredients

  • 3 to 4 small to medium beets
  • 1-3 cups apple cider vinegar (enough to cover the roasted beet slices)
  • kosher salt and fresh cracked black pepper to taste

What’s Needed:

Instructions

  • Arrange the rack to the middle position and preheat the oven to 400 degrees F.
  • Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.
  • Wrap the beets loosely in aluminum foil. Don’t worry, you don’t have to dry them off before wrapping. Place the wrapped beets on a baking sheet to catch drips in case the beet juices leak.
  • Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the potato with a toothpick. If there is any resistance, leave the potato in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.
  • Remove from the oven, open up the foil and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.) Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still to warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn’t, the beets need to cook a little longer. Peel the remaining beets.
  • Slice into ¼-inch thick slices and place into a deep serving bowl, season with salt and pepper, to taste and pour apple cider vinegar over the roasted beets until just covered.

Notes

Roasted beets can be stored whole or sliced for up to 1 week in the refrigerator. If you put them in apple cider vinegar they will become pickled.
I always peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still to warm to handle. If you don’t have gloves, use the edges of a paper to rub the skin off the beets, just make sure you rinse your hands constantly to ensure you don’t stain your skin.
I feel like I need to warn you and I’m going to say this as vaguely as possible: Beets are VERY colorful. Always remember you have eaten beets the next day if you know what I mean…

Nutrition

Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 66mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.8mg
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Other Beet Recipes:

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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