Roasted beets are naturally sweet, tender, and full of rich, earthy flavor. And, they are full of good nutrition!
If you’ve ever wondered how to roast beets, this simple method ensures perfectly cooked beets every time.
Some people like to wrap them in foil, but I skip that for two reasons:
- Chopped then roasted beets cook down and slightly caramelize, deepening the natural sweetness and flavor.
- Aluminum foil can leach aluminum into your food when cooked for long periods of time at high temperatures. For that reason, I skip the foil when roasting beets.
Whether you enjoy them on their own, as a side dish, or in a Beet & Arugula Salad, roasted beets add a vibrant and delicious touch to any meal.
Why You’ll Love This Method
- Easy & Foolproof – No peeling required before or after roasting.
- Rich & Sweet Flavor – Roasting enhances their natural sweetness.
- Versatile – Enjoy them warm or cold in salads, grain bowls, or as a simple side.
Roasted Beets Ingredients
- 5-6 medium beets
- 2-3 tablespoons extra virgin olive oil (enough to lighly coat the chopped beets)
- Kosher salt or fine-grain sea salt, to taste
How to Roast Beets
- Prepare the Beets – Preheat your oven to 400°F (204°C). Trim the tops and roots from the beets, wash them thoroughly, and cut them into wedges. If using convection, preheat your oven to 375°F (190°C).
- Season & Arrange – Toss the beets with oil and salt in a bowl before spreading them on the baking sheet to keep your hands (and countertops) stain-free. Spread them out in an even layer on a parchment-lined baking sheet.
- Roast – Roast for 35–45 minutes, depending on their size, until fork-tender.
- Cool & Serve – Enjoy as-is, or use them in your favorite dishes like Beet & Arugula Salad or Beet Hummus.
See the printable recipe card below for the full recipe.
Health Benefits of Beets
Oven-roasted beets are not only delicious but they are also packed with nutrients that support overall health:
- Supports brain function – Improves blood flow to the brain.Tips & Customizations
- High in fiber – Aids digestion and gut health.
- Rich in antioxidants – Supports the body’s natural defense system.
- Boosts heart health – Contains nitrates that may help lower blood pressure.
Tips & Customizations
- Balsamic Beets: Drizzle with balsamic vinegar or balsamic glaze right when they come out of a hot oven for extra depth of flavor. The hot beets will absorb the balsamic, which creates a wonderful flavor.
- Citrus Beets: Toss warm roasted beets with a squeeze of fresh orange or lemon juice for a bright, balanced flavor.
- Make my Beet Hummus. Blend up roasted beets into hummus to make a delicious appetizer.
- Add fresh goat cheese or feta and nuts like pistachios, almonds or walnuts for a quick appetizer.
- Perfect for Meal Prep: Roast extra and store them in the fridge to add to salads, grain bowls, or scrambled eggs throughout the week.
- Try Different Oils: Olive oil is classic, but avocado oil or walnut oil can add a unique depth of flavor.
- Maximize Caramelization: For deeper flavor, roast the beets in a single layer with space between them. Crowding the pan can cause steaming instead of caramelizing.
Storage
You can store the leftovers in the fridge in an airtight container for up to 3-4 days.
Once you’ve mastered how to roast beets, you’ll want to add them to everything! Try them in my Beet & Arugula Salad for a perfect pairing.
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Description
Oven-roasted beets are naturally sweet, tender, and full of rich, earthy flavor. If you’ve ever wondered how to roast beets, this simple method ensures perfectly cooked beets every time.
- Preheat your oven to 400°F (204°C). Trim the tops and roots from the beets, wash them thoroughly, and cut them into wedges. If using convection, preheat your oven to 375°F (190°C).
- Trim the tops and roots from the beets, wash them thoroughly, and cut them into wedges. (No need to peel them.)
- Toss to coat: In a large bowl, toss the beets with oil and salt before spreading them on the baking sheet to keep your hands (and countertops) stain-free. Spread them out in an even layer on a parchment-lined baking sheet.
- Bake for 35–45 minutes, depending on their size, until fork-tender.
- Cool & Serve: Enjoy as-is, or use them in your favorite dishes like Beet & Arugula Salad.
Roasted beets keep in the fridge, covered, for up to 3 days.
Notes
Note: I skip the foil when roasting beets to avoid aluminum leaching and enhance natural sweetness.
Frequently Asked Questions
Do I need to peel beets before roasting?
No, simply scrub them clean. The skins become tender and can be left on or easily slipped off after roasting.
How can I prevent beet stains?
Wear gloves and use a cutting board that you can clean easily. If beets stain your hands, rub them with lemon juice or baking soda.
Can I roast beets ahead of time?
Yes! Roasted beets store well in an airtight container in the fridge for up to 3-4 days.
Can I freeze roasted beets?
Absolutely! Slice or dice them before freezing for easy meal prep.
Looking for ways to enjoy your roasted beets? Try these ideas:
- Salads: Toss roasted beets with arugula, goat cheese, walnuts, and a simple vinaigrette.
- Grain Bowls: Combine with quinoa, spinach, avocado, and a drizzle of balsamic glaze.
- Side Dishes: Serve alongside roasted chicken, grilled fish, or a hearty veggie medley.
- Appetizers: Layer roasted beets over creamy labneh or Greek yogurt, drizzle with basil vinaigrette and garnish with fresh herbs.
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