Roasted Beets are one of my favorite simple side dishes — earthy, naturally sweet, and bursting with color. Roasting brings out their deep, caramelized flavor and gives them a tender texture that’s impossible to resist. I love how easy they are to make and how they elevate any meal, from salads to hearty roasts.
Why You’ll Love This Recipe
I love this recipe because it turns humble beets into something elegant and delicious. The roasting process intensifies their flavor and makes them slightly crisp on the edges while staying soft inside. They’re incredibly versatile — I serve them warm as a side dish or chilled in salads. Plus, they’re packed with nutrients and look stunning on any plate with their vibrant, jewel-like color.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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fresh beets (red, golden, or a mix)
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olive oil
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salt
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black pepper
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fresh herbs (optional, like thyme or rosemary)
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balsamic vinegar or lemon juice (optional for finishing)
Directions
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I start by preheating the oven to 400°F (200°C).
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I wash and trim the beets, leaving about an inch of the stems to prevent them from bleeding too much while cooking.
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I wrap each beet individually in foil and place them on a baking sheet.
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I roast them for 40–50 minutes, depending on their size, until they’re easily pierced with a fork.
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Once they’re cool enough to handle, I rub off the skins with a paper towel or under running water — they slip off easily.
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I slice or cube the beets, then drizzle them with olive oil and season with salt and pepper.
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For extra flavor, I sometimes add a splash of balsamic vinegar or a sprinkle of fresh herbs before serving.
Servings and Timing
This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 45 minutes to roast, so around 55 minutes total.
Variations
I like to mix red and golden beets for a colorful presentation. Sometimes I toss the roasted beets with crumbled goat cheese, arugula, and walnuts for a quick salad. When I want something sweeter, I drizzle them with a bit of honey or maple syrup before roasting. For a more savory flavor, I roast them with garlic cloves and herbs.
Storage/Reheating
I store leftover roasted beets in an airtight container in the refrigerator for up to 4 days. They’re delicious cold in salads or gently reheated in a skillet with a touch of olive oil. If I plan to use them for meal prep, I keep them plain and add dressings or toppings right before serving to preserve their flavor and texture.
FAQs
Do I need to peel beets before roasting?
No, I always roast them with the skin on — it helps lock in flavor and makes peeling easier afterward.
Can I roast beets without foil?
Yes, I can! I just place them in a covered baking dish or toss them with oil and roast them uncovered for a slightly crispier texture.
How do I know when beets are done?
They’re ready when I can easily pierce them with a fork or knife. Smaller beets cook faster than larger ones.
Can I roast beet greens too?
Absolutely. I often sauté the beet greens separately with olive oil, garlic, and a little salt — they’re delicious and nutritious.
Can I freeze roasted beets?
Yes, I can freeze them once they’ve cooled and been peeled. I store them in airtight bags and thaw as needed for salads or sides.
Conclusion
Roasted Beets are one of those simple, wholesome dishes that remind me how delicious fresh vegetables can be. The roasting brings out their natural sweetness and gives them a beautiful depth of flavor. I love serving them warm or cold, as a side, or tossed into salads. No matter how I prepare them, they always add color, nutrition, and a touch of rustic charm to my table.
Print
Roasted Beets
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Roasted Beets are a vibrant and nutritious side dish, naturally sweet and earthy with a tender texture. Roasting enhances their flavor and adds caramelized depth, making them perfect for salads, grain bowls, or as a standalone accompaniment.
Ingredients
- 4 medium fresh beets (red, golden, or a mix)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: fresh herbs (thyme or rosemary)
- Optional: 1 tbsp balsamic vinegar or lemon juice for finishing
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim beets, leaving 1 inch of stems attached.
- Wrap each beet individually in foil and place on a baking sheet.
- Roast for 40–50 minutes, or until beets are tender and easily pierced with a fork.
- Allow to cool slightly, then rub off skins with a paper towel or under running water.
- Slice or cube the beets, drizzle with olive oil, and season with salt and pepper.
- Add balsamic vinegar or lemon juice and fresh herbs if desired. Serve warm or chilled.
Notes
- Mix red and golden beets for a colorful presentation.
- Serve with goat cheese, arugula, and walnuts for a quick salad.
- Add honey or maple syrup before roasting for a sweeter profile.
- Roast with garlic cloves for added savory flavor.
- Best enjoyed fresh but can be stored for meal prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
