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–+ servings
Roasted beets with serving ingredients (basil, flaky salt, black pepper, olive oil)

Easy Roasted Beets

Amber Dawn | The Host Notes
Learn how to roast beets to perfection and use them in salads, grain bowls, side dishes, appetizers, and more.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 cups
Calories 84 kcal

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
Keyword Gluten-free, Plant-based, Roasted Veggies, Simple, Veggies, Year-Round Recipe
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