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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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My first try at cooking beets! Excellent results
real simple instructions.
Great tips, as well
I know that all vitamins are in the skin of vegetables. But should I remove skin of beets after roasting? As suggested after roasting in recipe?
Yes, the skin should be removed before eating.
loved all the info about what else to do with beets other than can. making roasted beets tonight…can’t wait. And knowing they last in frig is great info and even for freezing. I am freezing extra beets for winter eating. AWESOME! Thank you!
Easy to follow recipe with great pictures! I followed the recipe exactly and the beets turned out great. I have roasted other veggies before and know that it’s the best method. I’ll certainly look for more of your recipes. Thanks.
Excellent! Thank you!
The beets were delicious but took far longer to cook than the recipe suggested, and yes, I did cut them in half..
Very good! Easy recipe, great results. Chili has a slight kick to it but we like spice so it was all good!
how hot to heat the oven?
In Step One we preheat the oven to 375°F.
Great recipe, healthy and so easy.
Great recipe, thank you! It’s a great way to cook the beets and hold onto their nutritional value. Mine took 1.5 hours in the oven at 375.
I love beets any way they are prepared (and even raw) but this has been my go-to recipe all summer with beautiful fresh beets from my garden. So simple and SOOOO delicious. Thank you, THANK YOU!
Love love all her recipes
This is my favorite vegetable now because of this recipe. Thank you for sharing.
I love beets and surely will try to roast as you showed. God bless you
Love all of your recipes ! I’m making beets for about 30 people. My brother was a chef in London and told me if I had large quantities of beets or potatoes to wash to thrown in dishwasher and use rinse cycle. I still run them under cold water after but makes the cleaning a lot quicker.
What a fun tip Andrea! I have not tried that before!
Might be a good idea to tell us what oven temperature to cook them in?
The first instruction includes the temperature: Preheat oven to 375°F.
What does seal the foil mean?
The foil is rolled together on the sides to create a packet. This keeps the steam inside helping to cook the beets.
Back with another one of those block rockin’ beets!
Delicious! Mine were small, and I cut them in half, so 45 minutes or so. I made a foil packet, used rubber gloves (brilliant idea – thanks!). I’m glad I cut them because the caramelization was delightful!