Easy Roasted Beets (How to Roast Beets in the Oven)
Roasted beets are one of those simple preparations worth knowing by heart. Make a batch any season of the year and you’ll have a delicious, earthy base ingredient ready for your favorite salads, grain bowls, side dishes, and hostable appetizers.
How to Roast Beets in the Oven
Roasting beets is simpler than you might think and requires very little hands-on preparation.
- Remove greens, rinse thoroughly, pat dry.
- Coat in olive oil, sprinkle with Kosher salt.
- Place on a lined baking sheet and roast for 45 minutes at 400℉ or until fork-tender.
- Allow to cool and serve or toss into your favorite salads and side dishes.
- Enjoy!
Why We Love This Recipe for Roasted Beets
- Keeping the beets whole allows them to develop a luxurious, caramelized texture and deep sweet-savory flavor profile.
- The striking vibrant colors – both traditional red beets as well as golden beets – add intrigue and beauty to any table spread.
- Enjoy them roasted just as they are or use as the base for a number of delicious recipes.
- This recipe is simple, has few steps, minimal ingredients and equipment.
- Make these beets up to three days in advance to simplify day-of prep for hosting gatherings.
Ingredients
- Beets (traditional red, golden, or a mix) – Earthy, yet sweet, and full of nourishment
- Olive Oil – Allows to the beets to roast evenly without drying out, adds a bit of subtle fat, richness of flavor
- Kosher Salt – Brings out the best of the beet’s unique flavor notes
- Black Pepper – Optional, for a bit of dimension.
Pro Tip: Drizzle the finished product with a bit more olive oil and a good balsamic reduction or aged dark balsamic vinegar for a simple, finished side dish.
How to Make Roasted Beets
- Rinse the beets in cold water until they rinse clean of any dirt. Remove any stringy bits and discard them. Trim off the greens and set aside for another recipe (these are delicious when sauteed with a bit of olive oil, garlic, and salt!).
- Line a baking sheet with parchment paper or a light coating of cooking oil. Preheat the oven to 400℉.
- Gently rub the beets in a thin layer of olive oil and sprinkle with Kosher salt and black pepper. Place on the baking sheet and roast for about 50 minutes or until a fork can easily pierce through the beet. Larger beets may take an additional 10-15 minutes, or can be cut in half to reduce the roasting time.
- If you like, use the edge of a spoon or a butter knife to gently remove the skin. Contrary to popular belief, beets are actually quite delicious with the skins on (especially the younger, more petite varieties). Give both ways a try to see what you prefer.
- Serve warm with a drizzle of olive oil, some fresh herbs, and a good aged balsamic vinegar or let cool and toss into an arugula and goat cheese salad, or add to a balanced grain bowl. There are so many possibilities for what you can create!
Tips for Success
- When roasting beets whole, the cook time will vary depending on the size of the beet. If on the smaller side, start with 35 minutes, check for doneness with a fork, and add more time as needed.
- Make sure to remove the beet greens. These can be used to make a lovely sauteed salad (and they aren’t nearly as pretty when roasted!)
- Don’t be afraid to add a bit more Kosher salt to bring out the richness of flavor.
Hosting Notes
These beets are a brilliant addition to salads, roasted veggies, or even a crostini and burrata appetizer, all perfect for hosting guests.
- Add to an arugula salad, sprinkle with goat cheese and crushed pistachios.
- To serve, slice or chop them into equal-sized pieces to add to your favorite dishes or serve whole alongside roasted chicken or a nice steak.
- Pair with a creamy cheese, salty nuts (or both!) for a balanced, flavorful dish.
- Make up to three days in advance to bring a bit of ease to hosting a casual gathering.
Recipe Variations
- Try roasting golden beets (or a combination of classic red and golden!) for a striking pop of color.
- If you prefer, you can peel the beets prior to roasting, but it isn’t necessary. Younger beets have a more tender peel and can be enjoyed as part of the dish and the skin of more mature beets can easily be removed after roasting.
- If beets aren’t your favorite of the root veggies, try this method with radishes. They lose their spicy bite when roasted and provide a colorful, almost potato-like end product that can be just as easily tossed into salads and side dishes.
Make Ahead, Storage & Freezing
- Make these Roasted Beets up to three days ahead of use
- Enjoy cold, at room temperature, or warm out of the oven
- Store in an airtight container for up to seven days in the refrigerator
- Freeze in an airtight container for up to three months
Frequently Asked Questions (FAQ)
Can you eat beet greens?
Yes! The leafy tops are edible and can be used similarly to Swiss chard, kale, or large-leaf spinach.
What’s the difference between red beets and golden beets?
Red beets have a stronger, more earthy taste along with a classic red (magenta) color, while golden beets are on the milder side, a bit sweeter, and are less likely to stain your hands and cookware. Both are lovely.
Do you have to peel beets?
No, in fact the younger beets in particular are more tender and just need a good scrub. The skins of older beets will slip off quite easily after roasting.
What can I substitute for beets?
If beets aren’t your thing, try roasting turnips or radishes in this way for a bit of variety. They are also delicious! Pay attention to size as they will likely require much less roasting time than a larger beet.
Easy Roasted Beets
Learn how to roast beets to perfection and use them in salads, grain bowls, side dishes, appetizers, and more.
Equipment
- Knife
- Cutting board or butcher block
- Sheet pan
- Parchment paper
- Spoon or vegetable peeler optional
Ingredients
- 6 Beets small to medium in size
- 1 tablespoon Olive oil plus more for serving
- 1 teaspoon Kosher salt plus more to taste
- Black pepper optional to taste
- Fresh basil, Italian parsley, or cilantro optional for serving
- Balsamic reduction or aged balsamic vinegar optional for serving
Instructions
- Rinse the beets in cold water until they rinse clean of any dirt. Remove any stringy bits and discard them. Trim off the greens and set aside for another recipe (these are delicious when sauteed with a bit of olive oil, garlic, and salt!).
- Line a baking sheet with parchment paper or a light coating of cooking oil. Preheat the oven to 400℉.
- Gently rub the beets in a thin layer of olive oil and sprinkle with Kosher salt and black pepper. Place on the baking sheet and roast for about 50 minutes or until a fork can easily pierce through the beet. Larger beets may take an additional 10-15 minutes, or can be cut in half to reduce the roasting time.
- If you like, use the edge of a spoon or a butter knife to gently remove the skin. Contrary to popular belief, beets are actually quite delicious with the skins on (especially the younger, more petite varieties). Give both ways a try to see what you prefer.
- Serve warm with a drizzle of olive oil, some fresh herbs, and a good aged balsamic vinegar or let cool and toss into an arugula and goat cheese salad, or add to a balanced grain bowl. There are so many possibilities for what you can create!
Notes
- When roasting beets whole, the cook time will vary depending on the size of the beet. If on the smaller side, start with 35 minutes, check for doneness with a fork, and add more time as needed.
- Make sure to remove the beet greens. These can be used to make a lovely sauteed salad (and they aren’t nearly as pretty when roasted!)
- Don’t be afraid to add a bit more Kosher salt to bring out the richness of flavor.
Add to an arugula salad, sprinkle with goat cheese and crushed pistachios. - To serve, slice or chop them into equal-sized pieces to add to your favorite dishes or serve whole alongside roasted chicken or a nice steak.
- Pair with a creamy cheese, salty nuts (or both!) for a balanced, flavorful dish.
Make up to three days in advance to bring a bit of ease to hosting a casual gathering. - If you’re looking for other ways to prepare beets, you’ll love my super fresh Raw Golden Beet Salad with Lemon-Dijon Vinaigrette!
Nutrition
Calories: 84kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 677mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 41IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
If you’re looking for other ways to enjoy beets, you must try my Raw Golden Beet Salad (featured below). It’s basically a slaw with a lemon-Dijon dressing, fresh herbs, and crushed hazelnuts. Simple ingredients, big flavor. So, so good!
