As the name suggests, baby beets are smaller versions of the root vegetable. You will often find the leafy top attached to the baby beets when you purchase them at the grocery store or farmer's market. The smaller beets are typically more tender and sweeter than the larger beets, and you don't need to remove the peel, making them easy to prepare. The small size also allows baby beets to cook much faster. The roasting process emphasizes the sweet flavor of the baby beets.
Rinse 20 to 30 baby beets to remove any residue, since the skins will remain on. Trim off the tops of the beets.
Toss the baby beets with 2 to 3 tbsp. of olive or canola oil. Season the beets with salt and pepper, to taste. You can also add other spices and seasonings if you want a specific flavor on your roasted baby beets.
Line a baking dish with aluminum foil. Arrange the oiled beets on top of the foil. Place a second piece of foil over the baby beets, wrapping it around them.
Roast the beets at 400 degrees F for about 45 minutes. You want the beets to be tender and slightly caramelized.
Things You Will Need
- Baby beets
- Olive oil
- Aluminum foil
Cook a balsamic sauce for the baby beets by heating 1/2 cup balsamic vinegar and 1 tsp. sugar over medium-high heat. Continue heating until the balsamic vinegar thickens like a syrup. Pour the balsamic sauce on top of the beets before serving.