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Baked Potato-Style Red Beets

An easy way to enjoy your fresh beets: pop them in the oven for baked beets just like baked potato.


  • 4 medium red beets, scrubbed (about 1 1/2 pounds)

  • Salt and pepper

  • 4 tablespoons unsalted butter

  • 6 tablespoons crème fraîche or sour cream

  • 3 tablespoons snipped chives

  • 3 tablespoons snipped dill

  • A few sprigs of cilantro (optional)


Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)

When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.

Recipe from NYT Cooking.


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