Roasted beets are easy to make and are a deliciously beautiful addition to any meal.
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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.
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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I love this recipe. It’s very easy and simple. Thank you for sharing
You’re welcome Marion!
Easy & great
Thank you for sharing this wonderful recipe, and tips, for beets. I absolutely love them, and I even use them to color cream cheese and oatmeal, my 4 year old loves pink!!
That’s so fun Valerie! Glad this recipe helped :)
I’m slowly learning how to substitute things as a main course and have less to no meat. This was one of the easier things to do and I found a great sour cream and mint sauce that helps put beets into another level of yum!
Simple and delicious!! Thank you
I haven’t tried these yet..but I will….. I gave them. 5Star anyway…your recipes are always so good!!
One thing though…I was taught never to remove the whole top or root before cooking…has they bleed…and you loose flavour…..so I personally will keep them on and buy smaller beets so they don’t need to be halved!
Thanks for the tip Wendy! Hope you enjoyed them.
Thank you Holly! I love beets especially fresh beets and this is a perfect non-messy way to enjoy them. Beets are one of the healthiest foods a person can eat. Thanks again.
I love them too Jim (and in fact just roasted a big batch last night!).
Perfect and so easy!
Thank you for the recipe! Although for me, I turned up the heat to 425 degrees and those beets took almost 2 hours to cook! Ugh. Either I have ginormous beets or my oven is slow. Either way they are delicious and will most definitely make my beets from now on. Sooo much economical. Thank you!!!!
So glad you loved them as much as we do!
Two hours does seem long, even for very large beets. Have you tried an oven thermometer?
Wish you mentioned what temp to roast at ♀️ otherwise super easy!
This is roasted at 375°F (in step 1). Enjoy!
It says preheat to 375 degrees so that is what you roast it at.
Yes, that’s correct.
Don’t throw away the tops! Beets were originally grown for their leaves, they are related to spinach. I make bloody quiche with them or salads. The cool colour runs from the leaves too.
Is your nutritional info based on the entire recipe or per serving?
I count carbs and have been missing beets very much?
Hi Sandy, nutritional values for this recipe are per serving. (6 servings per recipe) Let us know if you have any other questions!
This method is pretty close to perfection: The beets were easy to peel and perfectly seasoned. I used to boil beets, but this method requires much less effort/attention. Thank you, Holly!
Thank you for this recipe I lost my teeth from side effects stage 4 cancer and haven’t had beets in forever easy to make and delicious!
So happy this recipe worked for you Nancianne!
Oh my heaven!! Will never have canned beets again. These are so good my husband and I ate the as fast as I could pull the skins off!! None left for the dinner table but was worth the added effort !!!
I love it Sheri! So happy to hear this recipe was a hit :)
What temperature?
Hi Judi, You will want to preheat the oven to 375°F.
I was going to try this today. Why the parchment paper?
Hi Ann, we use parchment paper instead of greasing the baking sheet.
The oven roasted beets are delicious and was easy to prepare. Great!!! i did not have any parchment paper, wrapped them in the foil. Easy to remove skin. I also made the salisbury steaks.
Yummy! Those sound so delicious together Nora.
very interested in healthy eating with flavor
Quite easy and tasty. Easy to roast with fingerling potatoes. Just adjust your timing.
Good idea Becky! Hope you enjoy them :)
I love roasted beets and this is a simple recipe. Simple food always tastes better after having too much spiced food for a while.
I too, have a hard time getting the skins to rub off. I think it depends on the age of the beets – but like hard cooked eggs – it seems the fresher the egg the easier to get the shell off.
So happy you enjoyed it, thanks Sandie!
I made these last night, followed the recipe to a T, I did cut my beets in half, and although they were delicious, I did NOT find them easy to peel. I have done that same trick with boiling beets then running them under cold water and peeling while my hands and the beets are under water. Since beets are so dense, they really do not lose any heat and THAT does work beautifully as a way to remove the skin. Wish I had had more luck. Next time I roast, I guess I will just need to surrender to peeling :(.
I am sorry that peeling them gave you such trouble Betsy!