Roasted Beets

Roasted Beets are a simple, earthy, and vibrant side dish that brings out the natural sweetness and rich flavor of this underrated root vegetable. With a tender interior and slightly crisp edges, they make a beautiful and nutritious addition to any meal.

Why You’ll Love This Recipe

I love how roasting transforms beets into something truly special. The process intensifies their flavor, giving them a caramelized edge while keeping that deep, earthy taste intact. They’re easy to prepare, highly versatile, and pair beautifully with everything from meats to salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh beets (red, golden, or a mix)

• Olive oil

• Salt

• Black pepper

• Optional: balsamic vinegar, fresh herbs like thyme or rosemary

Directions

1. I start by scrubbing the beets clean and trimming off the tops and roots.

2. I wrap them individually in foil and roast them whole at 400°F (200°C) for 45–60 minutes, depending on their size.

3. Once tender (I check with a knife), I let them cool slightly, then rub off the skins with paper towels.

4. I slice or cube the roasted beets and toss them with olive oil, salt, and pepper.

5. Sometimes I add a drizzle of balsamic vinegar or sprinkle over fresh herbs for extra flavor.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 45–60 minutes to roast, plus a few minutes for peeling and slicing.

Variations

I sometimes cut the beets into wedges before roasting for more caramelized edges. For a flavor twist, I toss them with orange zest and a splash of juice. If I’m adding them to a salad, I chill them first and pair them with goat cheese and arugula. Roasting golden and red beets separately helps keep their colors vibrant and distinct.

storage/reheating

I store roasted beets in an airtight container in the fridge for up to 5 days. They reheat well in a skillet or microwave, but I also enjoy them cold in salads or grain bowls. I don’t recommend freezing them, as the texture can become too soft.

FAQs

Do I need to peel beets before roasting?

No, I always roast them with the skin on. It peels off easily after roasting.

How do I keep red beets from staining everything?

I use gloves or a paper towel to handle them and rinse any cutting boards or surfaces quickly after use.

Can I roast beet greens too?

Yes, I often sauté the greens separately with garlic and olive oil—they’re delicious and full of nutrients.

What’s the best way to tell if beets are done roasting?

I pierce them with a knife—if it goes in easily, they’re done.

Can I roast beets with other vegetables?

Absolutely. I often roast them alongside carrots, sweet potatoes, or parsnips, but I keep them separate at first to prevent staining.

Conclusion

Roasted Beets are a back-to-basics recipe that I never get tired of. Their naturally sweet, earthy flavor shines through when roasted, and their versatility makes them a great staple for any season. Whether I’m serving them warm or chilled, they always bring depth and color to the plate.

Roasted Beets

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These Roasted Beets are earthy, naturally sweet, and perfectly tender with caramelized edges. An easy, healthy side dish that adds vibrant color and bold flavor to any meal!

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 45–60 minutes
• Total Time: 55–70 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 medium fresh beets (red, golden, or a mix)
• 1–2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• Optional: 1 tablespoon balsamic vinegar
• Optional: Fresh herbs (thyme, rosemary, or parsley)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub beets thoroughly and trim off the tops and roots.
3. Wrap each beet individually in foil and place them on a baking sheet.
4. Roast for 45–60 minutes, or until a knife pierces through easily.
5. Let beets cool slightly, then rub off the skins using paper towels or gloves.
6. Slice or cube the peeled beets.
7. Toss with olive oil, salt, and pepper.
8. Optionally drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.

Notes

• Roast red and golden beets separately to preserve color.
• For more caramelization, peel and cut beets into wedges before roasting.
• Toss with orange zest or juice for a bright flavor twist.
• Delicious served warm, chilled, or as part of salads and grain bowls.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 90
• Sugar: 7g
• Sodium: 160mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg