Oven Steamed Roasted Beets
This recipe may easily be doubled to cook two pounds of beets. Simply add one cup of water to a 9x13-inch baking dish and proceed as directed. Use the beets immediately or reserve for use in your favorite salads and side dishes.


  • 1 pound beets
  • 1/2 cup water
  • Options if serving immediately: olive, walnut, or avocado oil; kosher salt and freshly ground pepper; fresh chives, parsley, or dill: grated orange zest


  1. Preheat the oven to 350 degrees F.
  2. Wash and trim the beets, saving the greens for a salad or sauté, if desired. I leave the rootlets and a small bit of the stem end.
  3. Place beets in an 8×8-inch or similar size baking dish, add 1/2 cup of water, and cover tightly with foil.
  4. Bake until the beets can be pierced easily with the tip of a knife, about 45 minutes for small beets, 1 hour for medium beets, or 1 hour and 15 minutes for large beets.
  5. Remove from the oven and allow to cool until you can easily handle them. Slip off the skins and discard. Serve whole or cut into slices, wedges, or cubes for use in other recipes.
  6. If serving immediately, toss peeled beets with a tablespoon or so of your oil of choice and season with kosher salt and freshly ground pepper and any herbs of choice.

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