Roasted Beets are easy to make and are a deliciously beautiful addition to any meal. Perfect to serve alongside roasted rosemary chicken or a balsamic pork loin.
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Holly’s Recipe Highlights: Roasted Beets
- Flavor: Oven-roasting brings a sweet and earthy flavor, making these beets stand out in any meal.
- Ingredient Note: If you’ve never worked with beets, they will stain. Use a dark cutting board and gloves to protect your hands.
- 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.
Total Time: 1 hour 10 mins (10 mins prep!) Servings: 6 Cooking Method: Roasted
Ingredients for Roasted Beets
- Beets: Beets can come in a wide variety of colors, from red and yellow (golden beets) to candy cane beets (striped); any type will work in this recipe. Don’t throw away the green tops; use them in this sauteed beet greens recipe.
- Seasonings: Since I love the flavor of the beets themselves, I keep the seasoning simple and use just salt and pepper.
- Variations: Add a little balsamic vinegar, honey, or maple syrup once the beets have been cooked.
How to Roast 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.
- Toss with olive oil, salt & pepper.
- Wrap in foil and seal.
- Roast until tender, then serve.
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, colorful, and healthy addition to a beet and arugula salad. The greens make a great addition to a vegetable stir fry, too.
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.
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
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 saw this method on The Frugal Gourmet many many years ago on PBS and have followed this method ever since. You same so much of the precious juice from the beets instead of boiling them in water. I live in an area where we love pickled red beet eggs.
Can’t wait to try the oven roasted beet recipe.
I can;t wait for you to try it either Katie!
These beets are delicious. Will make again for sure! I use them in salads all the time.
I love this recipe and beets!!!! This recipe is why my family loves beets!!!!
Easy, delicious recipe. Thank you!
Just as I remember my Mom’s.