Make this easy Roasted Beets recipe and allow the naturally sweet and earthy flavor of beets to shine perfectly. Serve the oven-roasted beets as a side dish to almost any meal or toss them in a salad for beautiful color and a boost of nutrients! Easy, simple and delicious.
Beets are one of my favorite root vegetables to cook with. Not only do they have gorgeous red color, but they also have a flavor that balances naturally sweet with earthy that pairs well with so many dishes.
You can cook beets in many different ways, in my opinion, oven roasting them brings out the best flavor.
This recipe will show how to roast beets in a simple form.
All you’ll need to do is clean and peel fresh beets and cut them into bite-sized wedges or cubes.
They are then tossed up with olive oil and roasted on a baking sheet until fork tender.
You can eat roasted beets hot or cold making them versatile in many different recipes as a side, in a salad, or topped with your favorite protein.
This is perfect with my Air Fryer Baby Potatoes. Just add some grilled chicken and you have a tasty, wholesome meal!
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Why Make This Recipe
Beets are incredibly high in antioxidants and nutrients making them a great part of a healthy lifestyle.
Because they are naturally sweet when roasted, kids love them.
You can flavor them in many different ways with your favorite herbs, seasonings, and toppings.
Roasted beets can be eaten warm as a side dish or cold in a salad, making them a great option to cook a large batch of leftovers.
Roasting beets allows all of the nutrients to stay intact which they can lose when being boiled.
Ingredients
- Raw Beets - You’ll need about 2lbs of raw beets for roasting. This is about 4 medium-sized beets or two very large.
- Olive Oil - Helps the beets roast up by coating the outside with an oil that will seal in the moisture while cooking.
- Salt & Pepper - Enhances the natural flavors of beets.
- Fresh Dill & Salt - Makes a great garnish and flavors the beets perfectly.
Please scroll down to the recipe card below for the full quantities.
How to Make Roasted Beets
Wondering how to make this baked beets recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Step 1
Preheat the oven to 400 degrees F (200C).
Step 2
To prepare the beets, cut off the tops and bottoms of the beets and peel them (I usually do this with a vegetable peeler in a bowl of water so my hands don’t get stained!). Chop them into bite-sized pieces.
Step 3.
Toss the beets with the oil in a bowl, then spread out onto the baking tray and cover with foil.
Step 4.
Roast for 40 minutes, stirring once halfway through, or until the roasted beets are tender when poked with a knife. Check and cook longer if necessary due to the size of your beetroot chunks.
Serve warm with sprigs of dill and a sprinkling of salt.
Cook's Tips
Don’t like red-stained hands? Peel with gloves on or peel in a bowl of water to keep your hands from getting stained. Alternatively, you can leave the beets unpeeled and the skins will easily slip off after roasting.
To make sure the beets are all cooked at the same time, cut the beetroot into even-sized pieces.
Add the beets to the baking sheet in a single layer with no overlap. If the beets are too close together they may steam instead of roast giving them a soggy texture.
Variations
Add them to a green salad for a great mix of sweet and savory.
Toss them into a mushroom risotto or through hot buttered pasta.
Add a drizzle of yogurt and a little freshly chopped dill.
Serving Suggestions
Roast them up with chopped parsnips and carrots for a hearty root vegetable side dish.
Add some curry spice before roasting for curried roasted beets.
Sweeten them up by tossing with a bit of maple syrup or honey before roasting.
Serve cold and top with dill, crumbled feta and olives for Greek roasted beets.
Squeeze with lemon and orange juice for a bright and sweet citrus flavor that pairs well with the flavors of beets.
Toss with your favorite fresh herbs like basil, mint or tarragon for an herbed roasted beet.
Storage & Freezing
Storing: Roasted beets can be stored in an airtight container for 3-4 days in the fridge before serving hot or cold.
Freezing: You can freeze roasted beets by adding them in a single layer to a baking sheet and freezing overnight. Pop the beets off the baking tray then add to a freezer-safe bag or container and freeze for 4-6 months.
FAQs
You can eat beets raw. They will have less of a sweet texture and will be more fibrous. Raw beets are best shaved on top of salads or put into wraps and sandwiches.
Generally, it's more healthy to roast beets in the oven than it is to boil. Boiling beets will often cause some of the nutrients to leach into the water. Roasting keeps them locked inside the beet.
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📖 Recipe
Easy Roasted Beets
Equipment
- roasting pan
Ingredients
- 2 lb raw beets approx 4 medium beets
- 1 tablespoon olive oil
- Large pinch each of salt and pepper
To serve
- Fresh dill
- Salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan with oil.
- Cut off the tops and bottoms of the beets and peel them (I usually do this with a vegetable peeler in a bowl of water so my hands don’t get stained!). Chop them into bite-sized pieces.
- Toss the beets with the oil in a bowl, then spread out onto the baking tray and cover with foil.
- Cook for 40 minutes, stirring once halfway through, or until the roasted beets are tender when poked with a knife. Check and cook longer if necessary due to the size of your beetroot chunks.
- Serve warm with sprigs of dill and a sprinkling of salt.
Notes
- Don’t like red stained hands? Peel with gloves on or peel in a bowl of water to keep your hands from getting stained. Alternatively, you can leave the beets unpeeled and the skins will easily slip off after roasting.
- To make sure the beets are all cooked at the same time, cut the beetroot into even-sized pieces.
- Add the beets to the baking sheet in a single layer with no overlap.
- If the beets are too close together they may steam instead of roast giving them a soggy texture.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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