Learn how to roast beets perfectly every time! My recipe is easy to make, and the roasted beets are always tender and flavorful. A delicious side dish!
This roasted beets recipe is one of my go-to side dishes in the fall and winter. It’s delicious—the beets come out perfectly tender with a concentrated sweet and earthy flavor. It’s also really easy to make. Just wrap the beets in foil with a drizzle of olive oil, and roast until soft!
The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they’re great for making ahead.
How to Roast Beets
If you’ve never roasted beets before, you won’t believe how easy it is! You can find the complete recipe at the bottom of this post, but here’s a step-by-step overview of how it goes:
First, preheat the oven to 400°F.
Then, prep the beets. Slice off the lush tops (use them to make this sautéed beet greens recipe!), and scrub the beets well.
Is it better to peel beets before or after roasting?
I like to peel beets after roasting.
It makes the prep for this roasted beets recipe quick and easy, and once the beets are cooked, the skins slip right off!
The skins also help hold in the beets’ natural moisture as they roast. With this method for how to roast beets, they come out perfectly moist and tender.
Wrap each beet in aluminum foil with a drizzle of olive oil and pinches of salt and pepper.
Place the foil-wrapped beets on a baking sheet.
Roast until fork-tender. The exact timing will depend on the size and freshness of your beets. Small beets may cook in as little as 35 minutes, while large beets may take an hour or longer!
Unwrap the beets and set them aside to cool.
When they’re cool to the touch, use your hands to slip off the skins.
- Tip: I like to do this step under running water for easy cleanup!
So easy!
How to Store Roasted Beets
I don’t recommend roasting most vegetables in advance, but roasted beets are an exception.
They keep well in an airtight container in the refrigerator for up to 3 days, and you can serve them chilled or reheat them in the microwave.
You can also freeze roasted beets for up to 3 months!
How to Serve Roasted Beets
Use the cooked beets in any recipe that calls for roasted beets, such as this beet salad or beet hummus, or serve them as a simple, delicious side dish on their own. Slice and season them with a drizzle of olive oil and a pinch of salt, or dress them up with any of these garnishes:
- Drizzles of sherry or balsamic vinegar
- A splash of fresh lemon juice or orange juice
- Lemon or orange zest
- Chopped fresh herbs like fresh thyme, parsley, or chives
- Toasted nuts like walnuts or pistachios
- Crumbled feta or goat cheese
If I’m making this recipe for a special occasion, I often turn it into a larger composed side dish. I serve the beets alongside orange segments on a bed of peppery greens like watercress or arugula. I add drizzles of fresh orange and lemon juice, olive oil, and balsamic vinegar and top it all off with goat cheese and toasted walnuts. It’s always a hit!
How do you like to serve oven roasted beets? Let me know in the comments!
More Favorite Beet Recipes
If you love these roasted beets, try one of these fresh beet recipes next:
- Roasted Root Vegetables
- Roasted Golden Beets
- Kale Salad
- Roasted Beet Salad
- Beet Hummus
- Quinoa Burger
- Sautéed Beet Greens
- Or any of these 15 Fresh Beet Recipes!
Want more roasted veggies? Try my roasted broccoli, roasted cauliflower, roasted Brussels sprouts, or roasted carrots recipe next!
Roasted Beets
Ingredients
- 6 medium beets, tops removed, scrubbed well
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
- Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
- Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.
Love your recipes but in this one:
I switched to Avacado oil as we are not suppose to roast with Olive oil . Also cooking on a porcelain on steel roasting pan is healthier than foil.
Beets cooked perfectly!
So glad you loved them, Jordan!