Easy Roasted Beets | Feasting At Home

Learn the secret to delicious roasted beets without peeling them! Tender and caramelized, these oven-roasted beets make a lovely side dish. Vegan and gluten-free.

Why You’ll Love This

In the years of running our vegetarian restaurant, we perfected the art of cooking seasonal vegetables. From summer to late fall, our local farm delivery often included boxes of beets and roasting them became our preferred cooking method.

We learned a few time-saving tips through the years. Slicing the beets and cooking at a lower temperature not only softens the skin but allows them to become tender and caramelized. The oven does most of the work, elevating their natural sweetness.

To peel or not to peel, that truly is the question! Using our simple, low-heat method, there is no need to peel the beets, saving loads of time! The skin (so full of nutrients) gets tender and caramelized, making each bite sweet and rich. With only 15 minutes of prep time, this is an easy method for side dishes, salads, grain bowls, or for meal prep.

Roasted Beet Ingredients

• Beets: Use red beets or gold beets, or any variety! You may find them at your local farmers market mid-summer through late fall.
• Extra Virgin Olive oil: This is used to help the beets stay moist and then caramelize in the oven.
• Salt and black pepper: We’re keeping the seasoning simple, enhancing their natural sweetness, but you can use anything you’d like here!
• Garnish: Fresh herbs like parsley, chives, dill, fresh mint, or basil for fresh, herby flavor and bright color.

How to Roast Beets

Preheat oven to 350F.

Step one: Scrub the beets well. Remove the stems and trim them. Leave the peels on—they are rich in nutrients and safe to eat (organic is best)!

Cut the beets in half lengthwise and in half again, and then into 1-inch wedges. Small beets may only need 2-4 cuts.

Transfer to a pan or baking dish that is deep enough for you to cover with foil without touching the beets. Alternatively, cover with an oven proof lid or use a sheet pan as a lid.

Tip: If using red and golden beets, keep on separate sides of the pan if you want to preserve color. Although, it is pretty when they mix!

Step two: Toss beets with olive oil, salt and pepper. Cover the pan.

Step three: Bake 40 minutes, or until tender. Remove the foil and bake 15-20 minutes more. When done, the beets will be tender and lightly caramelized on the edges.

Roasted Beets Variations

Our Roasted Beets Recipe is sweet and simple. But here are some ingredients that pair well with roasted beets if you wish to get creative! Toss these with the beets after roasting.

• Vinegar: balsamic, sherry vinegar, red wine vinegar, apple cider vinegar
• Cheese: feta, goat cheese, blue cheese, ricotta, crème fraîche
• Greens: arugula, dill, basil, mint, fresh thyme, micro greens, watercress
• Fennel or shallots
• Honey or maple syrup
• Citrus: lemon juice or orange juice, and their zest!
• Nuts: pistachios, hazelnuts, walnuts, pecans or try dukkah!

Chef’s Tips

1. Leave the skin on. Buy organic beets if you can and leave the skins on when roasting. The skins are highly nutritious!
2. Cover the beets without letting the foil touch the beets—it can be toxic. Instead of a deep pan and foil, you can use a baking dish that comes with a lid, or simply place a baking sheet over a pyrex dish. Or use parchment under the foil.
3. Add fresh toppings! A splash of vinegar, feta or goat cheese, a drizzle of maple syrup, and orange zest is a simple way to dress up your roasted beets.

How to StorE Roasted Beets

Let the roasted beets cool, then store in an airtight container for 3-5 days. Enjoy them straight from the fridge, at room temperature, or gently rewarm in a skillet or in the toaster oven.

You can also freeze roasted beets for up to 3 months.

Serving Suggestions

We hope you enjoy this simple Roasted Beets recipe! Let us know what you think!

More Favorite Beet Recipes