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
Easy Roasted Beets
Ingredients
- 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
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 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
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 eat the beets with the skins. Clean them well. You can’t tell they are on there and very nutritious!
Can’t wait to try these beets. I love beets and my adult children love them too thank you
Perfect! I did half to add 20 minutes to the cooking time, probably because I have propane. Otherwise, so easy!
Thank you for making cooking the beets so easy. I had giant ones in my garden that I didn’t have time to cook before going away on a trip. After cooking the beets, I skinned them, cut them into chunks, and mixed them with crumbled goat cheese and fresh thyme. I put them back into the hot oven until dinner was ready and it was really tasty.
That sounds like a delicious way to serve them, Melanie!
Yum! These are the best beets I have ever made! And it had the same cooking temperature as the chicken I was making! Perfect!
Can you cook them in a airfryer
Hi Mary, we have not made this recipe in the air fryer, but we would love to hear how they turn out for you!
like your stuff. Beets and radishes are good for high blood preasure. I lowered mine enough to cut mt BP medication in half. doctors teat a systom not a patient
Thanks, Vincent! Glad you are enjoying our recipe :)
Do you individually wrap each beet in foil or do you put tin foil over the whole baking sheet?
I place all of the beets in a single packet (or cover the whole dish), they do not need to be wrapped individually. Enjoy!
Do you think you could skip the parchment paper if you use non-stick foil?
Yes, that would work just fine!
Thank you for this delicious recipe! I baked red and gold beets together. Because the beets were pretty sizeable, even though I cut them in half, I baked them for an hour and a half. They were very tender. I also added chives on top of the beets after seasoning the beets with extra virgin olive oil, Himalayan pink salt, and black pepper. In lieu of using a baking dish, I used a cookie sheet and it baked perfectly! I will definitely bake beets again. Easy, peasy…right up my alley! Again, thank you!
We love how easy this recipe is too, Kay! Glad you enjoyed it.
These were excellent! Perfectly tender but still had just enough firmness. This will be how I cook beets from now on. Thank you!
very good Beet Recipes, and I love the skin also I don’t rub it off I eat it. Yum!
I’ve made these roasted beets twice, love love them. And to think I used to HATE BEETS!!
That’s so awesome Anne!
All we need is the baking temperature for this recipe.
Hi Yvonne, we bake these beets at 375°F. For the full recipe, you can use the Jump to Recipe button at the top or scroll down towards the bottom of the post. Enjoy!
I haven’t tried the roasted beets yet. I’m one of those who says “I hate beets” I’m so looking for to making this recipe. We have a ton of beets in our garden so I’m all set. Will let you know what I think!
We hope you love it, Anne! I love beets, so a little biased, but I think this recipe is delicious.
Been roasting beets for years and this is my favorite! Just found it and made them tonight! Perfection!! Don’t let the beets cool too much, as the skins will not come off as easily. Follow the recipe exactly! I used a glass cake pan sprayed and then covered in foil. Thank you! PS We have made so many of your recipes and EVERY one has been a success! Whoop!!
So glad you loved them, Christine!
Awesome
Are the beets easy to peel if cooked or should you peel while hot?
Yes, the beets are easy to peel when they are cooled Abbey. Enjoy the beets!
Peel while warm… no need to do so while hot. Grab a paper towel and it’s easy, peasy!
So looking forward to recipes….
Welcome Marge! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Hi! I will beets still cook if not cut in half?
They will, they’ll just take longer :)
What temperature?
We cook the beets at 375°F