Roasted beets are easy to make and are a deliciously beautiful addition to any meal.
Holly’s Recipe Highlights
- Flavor: Oven-roasting brings a sweet and earthy flavor, making beets stand out in any meal. While beets certainly make a great side, they shine as a key ingredient and are great in salads too.
- Ingredient note: If you’ve never worked with beets, they will stain. Use a dark cutting board and gloves if you have them. I peel them after roasting.
- Swaps: Use leftover bacon grease instead of olive oil for a smokier roasted beet flavor.
- Make ahead: Beets are really easy to make, but they do take a long time to roast. I like to make a lot at once. Beets can be stored in the fridge up to 1 week and are great served chilled in a salad or reheated. They can also be frozen up to 6 months.
Ingredient Tips
- Beets: Beets can come in many varieties and colors from red, to yellow (golden beets), to candy cane beets (striped)—any type will work in this recipe. Don’t throw away the green tops, I use this recipe to cook beet greens.
- Seasonings: Since I love the flavor of the beets themselves, I keep the seasoning simple with salt and pepper.
- Variations: Add a little balsamic vinegar, honey, or maple syrup once the beets have been cooked. They pair beautifully with vinaigrettes or even roasted nuts.
How to Prep Beets
- Scrub beets clean, trim off tops and bottoms, and cut in half if they are large. You can leave them whole if they’re smaller.
- Do not peel the beets; the skins can be rubbed off after cooking.
- Wear an apron and gloves. Beets will stain clothing and skin.
Storing Roasted Beets
- Keep roasted beets in a covered container in the refrigerator for up to a week.
- Freeze leftovers in zippered bags for up to 6 months.
Ways to Use Roasted Beets
- Serve roasted beets on their own with a little crumble of goat cheese and some fresh thyme or basil, and a splash of vinegar.
- Beets are a delicious side with roasted chicken or pork loin. They’re also a colorful and healthy addition to a beet and arugula salad. The greens make a great addition to a vegetable stir fry.
More Love for Beets
Did you make these easy Roasted Beets? Leave us a rating and a comment below.
Roasted Beets
Roasted beets are sweet, earthy, and easy to prepare.
Equipment
Ingredients
- 6 beets or as many as desired
- 1 tablespoon olive oil about 1 tablespoon for every 4-6 beets
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F.
- Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
- Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
- Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork.
- Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
- Serve warm with butter or chilled in salads.
Notes
Beets can be stored in the refrigerator in an airtight container for up to 7 days, or in the freezer for up to 6 months.
Nutrition Information
Calories: 56 | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Just as I remember my Mom’s.