Beets, with their deep, earthy flavor and vibrant color, offer a versatile base for various dishes.
Martha Stewart, synonymous with exemplary home cooking, has refined the art of beet preparation, transforming this humble root vegetable into some truly scrumptious dishes.
In today’s article, we’re sharing ten of her most outstanding roasted beet recipes – we promise that each is equally delicious and will show you beets in a whole new light.
Simple Roasted Beet Recipes By Martha Stewart
Let’s start with four of Martha’s simplest yet most delightful roasted beet recipes.
Martha Stewart’s basic roasted beets recipe epitomizes simplicity, letting the natural flavors of the beets shine through.
To begin, preheat your oven to 425 degrees. You’ll need about a pound of small, scrubbed-clean beets. Wrap them in foil packets and place them on a baking sheet to roast.
Depending on their size, they’ll need about 45 minutes to an hour in the oven or until they are slightly soft to the touch.
Once done, allow the beets to cool in their packets before peeling. A paring knife might be necessary for tougher skins.
Once peeled, they’re ready to be added to a meal of your choice, whether it’s a salad, a side dish, or a healthy snack.
Martha Stewart’s recipe for roasted beets with orange and thyme adds a twist to the traditional dish, infusing it with a citrusy zest and herbal freshness.
Start by preheating the oven to 425 degrees. Prepare 1 ½ pounds of beets by scrubbing, peeling, and cutting them into 1-inch pieces.
Place the beet pieces on a sheet of foil on a baking sheet, drizzle with extra-virgin olive oil and season with coarse salt and ground pepper. Wrap the beets in the foil and roast until tender, about 45 minutes.
After roasting, enhance the beets with a dressing made from red wine vinegar, honey, and fresh orange juice. Finish with a sprinkle of finely grated orange zest and fresh thyme leaves.
This recipe highlights the beets’ natural sweetness while the orange and thyme provide a refreshing and aromatic contrast.
No, we haven’t gone mad – this dish is actually divine!
Martha Stewart combines rhubarb and beets for a unique dish that balances the tartness of rhubarb with the earthy sweetness of beets.
To prepare, preheat your oven to 375 degrees. Take slices of rhubarb and baby beets, toss them in olive oil, and season with salt and pepper. Roast the mixture until tender.
The final touch is a sprinkling of chopped toasted walnuts, which adds a nutty crunch that complements the soft textures of the roasted beets and rhubarb.
This recipe is perfect for those looking to introduce new flavors into their vegetable repertoire, and we think it’s a great addition to a fall salad.
This recipe dresses up roasted beets in a creamy, herb-infused yogurt sauce, creating a dish that’s guaranteed to make your mouth water.
Begin by preheating your oven to 400 degrees, then take 8 medium beets, preferably golden, and trim them.
Drizzle the beets with olive oil and season with salt. Wrap the beets in parchment-lined foil and roast until tender, about an hour. Once cooled, peel and slice the beets.
Whisk together plain whole-milk yogurt, mayonnaise, and fresh lemon juice with coarsely chopped dill and minced chives for the dressing.
Season the dressing with salt and pepper and toss thin matchsticks of Granny Smith apple in the dressing and arrange the sliced beets on a platter.
Top with the dressed apple, thinly sliced cucumber, and jalapeño.
This dish offers a delightful mix of textures and flavors, making it a standout at any gathering.
Light And Delicious Roasted Beet Salads
Martha Stewart’s beet salads blend the rich flavors of this roasted veg with fresh, lively ingredients for light yet satisfying dishes.
We introduced you to this iconic duo higher up, and now it’s time to combine them again. This particular salad features golden beets and tangy pickled rhubarb.
Begin by roasting the beets at 400°F until tender, about an hour, and, once cooled, peel and slice them into wedges.
The dressing, a mix of pickling liquid from the rhubarb, Dijon mustard, and olive oil, is whisked together with fresh dill or mint to create a vibrant, flavorful emulsion.
Toss the lettuce, beets, and rhubarb in this dressing, then garnish with additional herbs.
This salad not only showcases the beets in their full glory but also incorporates the intriguing tartness of pickled rhubarb, making it a unique and refreshing dish.
Martha Stewart’s roasted beet salad with blue cheese and nuts is a robust dish that combines the earthy flavor of beets with the creamy tang of blue cheese and the crunch of toasted walnuts.
Wrap beets in foil and roast at 450 degrees until soft, and then, once they are cool, peel and wedge the beets.
A simple dressing of olive oil, white vinegar, Dijon mustard, and fresh parsley is whisked together and used to coat the beets.
Topped with crumbled blue cheese and walnut pieces, this salad offers a satisfying texture and a powerful blend of flavors, perfect for those who appreciate a hearty, flavorful salad that is far from boring.
This dish combines roasted beets with fresh oranges and peppery arugula, a refreshing and visually striking salad.
Roast a large beet wrapped in parchment-lined foil at 450 degrees until tender.
Prepare the oranges by cutting away the peel and pith, then segmenting them over a bowl to catch the juice.
Whisk together the captured orange juice, olive oil, white wine vinegar, and Dijon mustard to make a zesty dressing your tastebuds will thank you for.
Toss the arugula in this dressing, then assemble the salad with beet wedges, orange segments, and crumbled goat cheese on top.
This salad is a wonderful blend of sweet, tart, and peppery flavors, making it a standout dish that’s as nutritious as it is delicious – we love this as a summer lunch.
In this recipe, Martha Stewart brings together roasted beets and carrots with a tangy orange-tarragon dressing.
Thinly slice beets and carrots, then roast them with olive oil until tender.
The dressing, made from fresh orange juice, sherry vinegar, and chopped tarragon, is whisked with additional olive oil and seasoned to taste.
Toss Belgian endives in half of the dressing and lay them on a platter, then combine the warm beets and carrots with the rest of the dressing and add them to the platter.
Top the salad with crumbled goat cheese and toasted pecans for a dish that’s full of contrasting textures and vibrant flavors, perfect for a healthy, satisfying meal.
Innovative Roasted Beet Recipes By Martha Stewart
As we approach the end of this delicious list, we have a few innovative roasted beet recipes to tempt you.
Martha Stewart’s roasted carrot and beet tart is a colorful and sophisticated dish that marries the earthy flavors of beets and carrots with the delicate texture of phyllo pastry.
Start by roasting sliced beets and carrots at 425 degrees until tender, intensifying their sweetness.
Prepare a tart shell from layered phyllo sheets, brushed with olive oil, and shape it in a jelly-roll pan. Pre-bake the shell with a foil support to ensure it holds its shape.
The filling, a blend of Hazelnut-Cilantro Chermoula, sour cream, and eggs, provides a creamy base that complements the roasted vegetables perfectly.
Assemble the tart by adding the roasted vegetables over the filling and bake until set.
This tart offers a stunning visual appeal and a burst of flavors – serve it at your next picnic or as a sophisticated party dish.
Turning to a heartier dish, Martha Stewart’s roasted beet and potato borscht is a robust and comforting soup that showcases roasted beets and potatoes.
Begin by roasting diced beets, potatoes, and chopped shallots with thyme and olive oil until they are tender. Discard the thyme and transfer the roasted mixture to a pot with chicken broth or water.
Simmer the mixture and mash some of the vegetables to thicken the soup.
Finish with a splash of red wine vinegar and season to taste.
Serve the borscht topped with sour cream, sliced scallion greens, and chopped parsley.
This version of borscht provides a deep, earthy flavor enhanced by the roasting process, making it a nourishing meal for any season (but it’s particularly great for fall and winter).
Final Thoughts
From basic roasted beets to more elaborate tart and soup recipes, each of Martha Stewart’s roasted beet recipes promises to impress.
These dishes offer nutritious and flavorful options for incorporating beets into your cooking repertoire.
If you’re never sure what to do with beets, we challenge you to try some of the above and make beets your new favorite root veg.
Frequently Asked Questions
Is it better to peel beets before or after roasting?
It is generally better to peel beets after roasting, as the heat makes the skins easier to remove and helps retain more flavor and nutrients during the cooking process.
Can you eat the skin on roasted beets?
Yes, the skin on roasted beets is edible. It’s advisable to thoroughly scrub the beets before roasting if you plan to eat the skin to remove any dirt and pesticides.
What is the most nutritious way to cook beets?
The most nutritious way to cook beets is to roast or steam them, as these methods help preserve more of the vitamins and antioxidants compared to boiling.
Is roasting beets better than boiling?
Roasting beets is often considered better than boiling as it helps concentrate the flavors and retains more of the beets’ nutrients that can be lost in the water during boiling.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
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