Roasted Beets are the perfect way to enjoy all of the earthy sweetness of this root vegetable without losing texture and flavor from boiling them. We love serving these as a side dish for pork tenderloin, a simple meatloaf, or use them in Beet Pasta!
This roasted beets recipe is quick and easy, no peeling required and the results are full of flavor!
Roasting Beets in the Oven
If you’ve ever tried cooking beets, then you know they come home from the store like hard little rocks (and make everything in sight turn pink). Instead of struggling with peeling and slicing to get them into the pot, go easy on yourself and make oven roasted beets. No peeling, no slicing and all of the flavor!
How to Prepare Beets
Oven roasted beets are not only delicious, but so easy to work with. You’ll wonder why you ever tried to wrestle with them raw!
- Scrub beets to remove any dirt/debris.
- Trim off the tops and bottoms.
- If your beets are large, cut them in half.
Lots of cooks like to use gloves when working with beets! The color is sooo pretty (another reason to love beets!) but it’s really intense, and has a tendency to stain your skin and fingernails (and white cutting boards). Wear an apron too!
How To Roast Beets
Roasted beets are insanely easy. Once they’re washed and prepped, here’s all you have to do:
- Line a baking pan or piece of foil with parchment paper. Add beets.
- Sprinkle with olive oil, salt and pepper. Seal the foil.
- Roast for about an hour.
Super easy peasy right? The best part to this easy side dish is that the skins will just wipe right off! Aren’t you glad you didn’t bother peeling them?
You’ll know your oven roast beets are done when you poke a fork or a skewer thought them and it goes though easily. This is the best part: Once they are cool enough to touch after removing from the oven, you can rub the skins off really easily using a paper towel. Voila, perfect beets and no peeling!
You can now easily slice, dice or grate your oven-baked beets. Perfect for a roasted beet salad (with goat cheese and walnuts). Baked beets have so much flavor that they can also stand on their own as a side dish for meals like salisbury steak. Just season them with a simple dash of salt and drizzle of balsamic vinegar. Add roasted beets and carrots to your plate to make it pop with color and nutrition. This is vibrant side dish, packed with flavor and pizazz. You can roast the carrots in the oven with the beets, but wrap them up separately (they won’t take as long to cook).
Can You Freeze Roasted Beets?
Heck Yeah! You can store oven roasted beets in the refrigerator for up to a week but they also freeze well. Just slice or dice, and pack in freezer bags. They’ll keep for several months that way.
More Recipes You’ll Love
- Roasted Root Vegetables
- Roasted Butternut Squash
- Roasted Sweet Potatoes
- Easy Oven Roasted Potatoes
- Roasted Asparagus
Simple Roasted Beets
- 6 fresh beets or as many as desired
- 1 tablespoon olive oil about 1 tablespoon for every 4-6 beets
- salt and pepper to taste
- 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 tinfoil, top 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 1 hour 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)