Really Big Beets

Really Big Beets

Here is a show-stopping main course to please vegans and vegetarians — and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian Thanksgiving feature in 2014, says to roast the beets for a long time, to achieve a giant, steak-like fist of vegetable, rich and salty-sweet. One hour works — two hours is better.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat oven to 400 degrees.
  2. Step 2

    Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.
  3. Step 3

    Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.