Easy Roasted Beets with Crumbled Gorgonzola are so colorful and delicious. Serve nutritious beets with any meat or seafood. They’re that good!
When considering which vegetable or vegetables to serve with dinner, beets may not be at the top of your list, but they should be. Just look at those gorgeous red beets! These Easy Roasted Beets with Crumbled Gorgonzola are so simple to make.
Better yet, they taste fantastic. And they go with any meat or seafood main dish. Try serving these sweet and woodsy roasted beets with Momma’s Breaded Pork Chops Made GF for a real treat.
If you are not in the habit of roasting vegetables, I highly encourage you to check out this cooking method. Roasting is one of the best ways of cooking vegetables. Roasting completely transforms how vegetables taste.
Roasting allows some of the water in vegetables to evaporate, intensifying their flavor. More importantly, roasting caramelizes the vegetables on the outside, which brings out their natural sweetness.
The perfect temperature for roasting vegetables is 400 degrees Fahrenheit. This temperature is hot enough to allow them to caramelize without burning.
How long to roast the vegetables depends upon which vegetables you are roasting and how small you cut them. Examples of quick roasting vegetables (10 to 20 minutes) are tomatoes, corn, asparagus, mushrooms, and scallions.
Medium roasting vegetables (15 to 40 minutes) include broccoli, cauliflower, bell peppers, zucchini, onions, eggplant, yellow summer squash, and radishes. Vegetables that need a long roasting time (35 to 60 minutes) are sweet potatoes, potatoes, turnips, beets, carrots, jicama, Brussels sprouts, and winter squashes.
One cup of cooked, sliced beets has:
Folate – 136.0 mcg or 34% DRI (Dietary Reference Intake)
Manganese – 0.55 mg or 28% DRI
Potassium – 518.50 mg or 15% DRI
Copper – 0.13 mg or 14% DRI
Vitamin C – 6.12 mg or 8% DRI
Protein – 2.86 grams or 6% DRI
Dietary Fiber – 3.40 grams or 14% DRI
Calories – 75 or 4% DRI
Beautiful, sweet tasting beets are low in calories and contain zero cholesterol. They are a good source of magnesium, iron, phosphorus, and Vitamin B6. Beets contain powerful nutrients that help protect against heart disease, some cancers, birth defects, and offer anti-aging effects.
When buying beets, choose small or medium-sized beets with firm roots, smooth skins, and deeply colored. Avoid beets with spots, bruises, or signs of shriveling.
While you can buy beets with or without the greens, choose ones with fresh, tender, and brightly colored greens. Save the greens for sautéing as they are divine! Yes, I used greens and divine in the same sentence. Don’t knock beets greens until you’ve tried them!
Do not wash beets before storing, however cut off the green stems and store each separately. Store your beets in air tight bag in the refrigerator. They will keep for 2 to 3 weeks. Store the greens in another plastic bag in the refrigerator, but plan on using quickly as they will only keep for 2 or 3 days before wilting.
By the way, grated raw beets are so delicious and colorful in salads. Also, use them as a garnish for soups or casseroles.
Easy Roasted Beets with Crumbled Gorgonzola are so colorful and delicious. Click To Tweet
To make these delicious roasted beets, begin by heating the oven to 400F. Then wash and scrub the beets. Cut off the tails and remove the tops, leaving 1 inch of stem. Be sure to save the tops and make sautéed beet greens.
Place cleaned beets on a baking tray, drizzle with olive oil, and season with salt and pepper to taste. Roast beets until tender for 40 to 60 minutes, depending on size of beets.
Remove from oven and let cool enough to handle. Then peel the beets and slice into rounds or wedges. Serve, garnishing with crumbled gorgonzola. That’s it. Easy and incredibly delicious! My kind of recipe!
Hope you make this marvelous roasted beet recipe because it’s:
Bursting with flavor
Great for any occasion
Easy to prepare
Tons of nutrition
I love to make these Easy Roasted Beets with Crumbled Gorgonzola because they taste so good. It’s as simple as that. The sweet woodsy flavor of the roasted beets pairs perfectly with the pungent Gorgonzola cheese.
Of course it helps that both of us are huge beet fans. We like them roasted, boiled, pickled, and even heated from a can.
Make with yellow beets or combine the two colors of beets.
Besides salt and pepper, season beets with your favorite spice like oregano, tarragon, rosemary, thyme, chives, or garlic.
Serve with other cheeses like goat, Gouda, cheddar, or brie. Toss on a few sliced black olives for fun.
If you make this colorful roasted beet recipe, please let us know. Leave a comment and tell us how you liked it and what main dish you served the beets with. Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see your delicious creation.
Until next time,
Linda and Steve
Equipment recommended for this recipe:
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P.S. Need more ideas for healthy colorful lean vegetables to serve for dinner? Check out this article on why nutrient-rich vegetables are vital to your daily eating plan.