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 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