Roasted beets are an easy and flavorful addition to any meal, and cooking them in the oven brings out their natural sweetness without much effort. This simple method ensures tender, perfectly cooked beets without the mess, and you won’t need to worry about losing any of their vibrant color. You can use them in salads, side dishes, or on their own.
I love beets and I can’t help but feel they’re one of the most underrated veggies out there.
We use them in so many of our recipes because they add such a vibrant pop of color and a unique, earthy flavor that compliments just about anything. If you haven’t jumped on the beet bandwagon yet, this simple roasting method is a great place to start! This is how to roast beets.
Here is Why This Roasted Beet Recipe Works
Minimal prep, maximum flavor: With just a few minutes of prep time, the oven does most of the work, bringing out the natural sweetness of the beets.
No bleeding mess: By keeping the tops and tails intact, you avoid a beet juice disaster on your cutting board.
Versatile and delicious: These roasted beets can be used in salads, sides, or eaten straight up; because who doesn’t love a multi-purpose recipe?
Foolproof doneness: The skewer test makes it easy to know when beets are perfectly tender; no guessing game here!
The Ingredients
It only takes a few ingredients to get perfectly roasted beets.
- Produce: Beets
- Pantry: Olive oil
- Pantry seasonings: Salt, pepper
You can use any variety of beets (red, golden, heirloom) but if you use baby beets then you will need to reduce the roasting time.
Side Dish Variations
Herb and Veggie Roasted Beets: Toss in some chopped fresh parsley, dill, and roasted carrots or parsnips for a vibrant side dish.
Honey-Drizzled Roasted Beets: After roasting and cubing the beets, drizzle them with honey and sprinkle with a pinch of flaky sea salt.
Garlic and Thyme Roasted Beets: Add a few crushed garlic cloves and fresh thyme sprigs to the roasting pot.
Balsamic Glazed Roasted Beets: After roasting, toss the beets with a splash of balsamic vinegar and a drizzle of olive oil.
Tips for Success
Keep the tops and tails intact. This prevents the beets from “bleeding” their vibrant juices while roasting.
Line the pan with parchment or foil: Lining the bottom of the roasting pot can make clean-up a breeze.
Check for doneness: Insert a skewer near the stem end; if it goes in easily, the beets are ready.
Wear gloves when peeling: Beets can stain anything from cutting boards to countertops (and especially your hands!). Use a non-porous cutting board, wear gloves, or use a paper towel for each beet to minimize staining.
Removing beet stains: If your hands do get stained, rub them with lemon juice and salt, use a raw potato with salt as an abrasive, or scrub with baking soda and water which is my favorite method for getting rid of those stubborn stains!
Avoid overcooking: Roasting beets concentrates their natural sweetness, but if they roast too long, the sugars can burn, causing a bitter taste. Keep an eye on them to prevent them from getting bitter!
Alternative method: If you don’t have a Dutch oven, you can cover the beets in aluminum foil and place them on a baking sheet then roast as described in the recipe.
How to Use Roasted Beets.
Beets are delicious as a simple side dish. Slice them up and drizzle them with a little olive oil and a sprinkle of salt and pepper.
We love them in salads like this roasted baby beet salad with feta.
Try them in red beet Labneh or in roasted beet hummus. Use them in Borscht soup or pair them with cheese.
Beets pair well with these cheeses:
- Feta
- Goat cheese
- Blue cheese
- Parmesan
- Ricotta
Storage
In the fridge: To store leftover roasted beets, place them in an airtight container and refrigerate for up to 4 days.
In the freezer: If you’d like to freeze them, let the beets cool completely, then transfer to a freezer-safe container. They’ll keep in the freezer for up to 3 months.
Reheating: When you’re ready to use them, thaw frozen beets in the refrigerator overnight. To reheat, you can warm them in a skillet over medium heat with a little oil, or in the microwave in 30-second intervals until heated through.
More Recipes You Will Love
- These honey glazed golden beets have a sweet and tangy glaze that tastes so good with the naturally sweet beets.
- This beet, watercress, and arugula salad is a powerhouse of nutrients and flavor. The peppery flavor of arugula really goes well with the sweet beets.
- These sauteed rosemary beets have garlic, lemon, and rosemary to compliment the earthy flavors of the beets.
How to Roast Beets
Ingredients
- 2 to 2-½ pounds of fresh beets
- 4 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 400°F
- Cut off the beet leaves down to ½-inch from the top of the beets. Trim the tail to a nub. Do not cut into the top or tail of beet.
- Scrub the beets gently with a soft vegetable brush to remove any soil.
- Brush oil on each beet and place in an oven-proof, lidded pot such as a Dutch oven. Add the lid to the pot, or cover with foil, and transfer to the oven. Bake for 45 to 60 minutes, depending on their size.
- Begin checking for doneness after 45 minutes by piercing one of the largest beets, close to the stem, with a skewer or toothpick. If their is resistance, continue to cook for another 10-15 minutes. Any smaller beets should be checked at the 45-minute checkpoint and if they are tender remove them from the pot and set aside to cool while the larger beets continue to cook!
- When all the beets are tender, transfer the pot from the oven, remove the lid and allow to cool for 20-30 minutes until comfortable to handle.
- Place a folded paper towel in one hand with a cooled beet. With another paper towel, pinch off the tip end of the beet and push the skin up, all around the beet, toward the top of the beet then give the top a twist to remove the peeling and the stem together.
- Season with salt, pepper and use as needed in your recipes.
Notes
- Do not cut into the flesh of the beet at the top or end of the beet. This will prevent the beets from ‘bleeding’ all their juice while they roast.
- An oven-proof casserole dish or cast iron skillet may be substituted for a Dutch oven. Cover tightly with foil.
- To minimize clean up, a piece of parchment paper or foil may be added to the bottom of the pot.
- The beets will stain a wooden cutting board, protect it with a folded pad of paper towels or a plastic, non-porous cutting mat.
angiesrecipes
Wednesday 30th of October 2019
Freshly roasted beets taste so GOOD! This reminds me that I need to go make some too. Thanks for all the helpful tips too.
Pat Nyswonger
Wednesday 30th of October 2019
Thanks, Angie...isn't it amazing how the roasting brings out their flavor and sweetness?