big red roasted beetsbig red roasted beetsbig red roasted beetsbig red roasted beetsbig red roasted beetsbig red roasted beets

As I said a few days ago : “EAT MORE VEGETABLES !”.

Here is an extremely healthy and easy and impressive entrée or side-dish or accompaniment to serve with your winter meals. A simple, big, round, roasted beet ! More impressive if the beets are large, instead of several smaller ones. They’re roasted in the oven whole, then the bases are cut off in order to sit flat, “nicely and politely”, and then the chopped bases are puréed to make an additional sauce, with olive oil, lemon and herbs, for an extra touch of texture & taste. No more excuses, enjoy … :)

big red roasted beets


2 entrées


  • 2 large beets (450 grams each, 10 cm in diameter)
  • 2 tbsp olive oil
  • ½ tbsp coarse sea salt
  • 1/8 tsp ground black pepper


  • ¼ cup roasted beets (chopped up & puréed)
  • 1 lemon (2-3 tbsp juice & some zest)
  • 2-3 tbsp olive oil
  • salt & pepper (to taste)
  • 1 tbsp chopped fresh flat-leaf parsley (& fresh oregano or fresh lemon-thyme)


  • preheat oven to 200-210°C
  • wash & peel the fresh beets and coat in olive oil and then sprinkle with coarse salt and pepper
  • wrap each in aluminum foil and place on a baking dish and bake for 60 minutes (if small, 200-300 grams) or up to 120 minutes (if large, 400-500 grams)
  • when done and tender, remove from oven and let cool slightly
  • slice off the underside of each , about 1/5 or less of the total height (or 1-2 cm) so they can sit flat
  • in a food-processor, combine ¼ cup of the chopped beet base with the lemon juice, lemon zest, fresh herbs (reserve some zest and fresh herbs for the garnish), olive oil, salt & pepper and pulse until smooth
  • place 2-3 tbsp of sauce & purée on each plate and spread out in 2 swirls, then place the roasted beets on top (either cold or warmed-up in the oven in aluminum foil at 180°C for 10-15 minutes).
  • garnish with a drizzle of olive oil, fresh herbs and more lemon zest and a few grains of coarse salt.