This easy method for perfect Roasted Beets changes everything! No peeling, no foil, and even if you’re not a beet fan, (yet) roasting can turn you into one—I know because it did me.
I converted from beet skeptic to beet lover, a transition I completely attribute to roasted beets.
Like other root vegetables (Roasted Carrots; Roasted Sweet Potatoes; Parsnip Fries), when beets are roasted in the oven, their natural sugars caramelize and the flavors concentrate, making them tender and subtly sweet.
My Secret to the Easiest Roasted Beets
What’s different about beets compared to most root veggies is that they are a pain to prepare…or so I thought.
As much as I adore Beet Salad, I rarely make it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices.
Then, I picked up a transformative piece of information: you do not need to peel the beets when roasting.
- The skins of beets are thin.
- With a thorough scrubbing with a vegetable brush beforehand, once the beets are sliced and roasted, the skin is hardly perceptible.
- Any skin you do detect will come across as a lightly crispy edge, a pleasant contrast with the tender roasted interior.
How to Make Roasted Beets
You can roast beets without boiling, without foil, and without peeling!
- Simply slice the beets (a sheet of parchment will keep your cutting board clean), roast them with olive oil and seasonings, and then use the beets however you like.
- You can add roasted beets to salad, serve them right off the sheet pan for a fast, warm side dish, or top roasted beets with goat cheese for a more elevated dish.
See more ideas for ways to use your delicious roasted beets below.
What About Foils?
One popular method for cooking beets is to wrap them in foil, roast them, then peel them off after roasting.
The foil method is nice when you want a softer, more delicate whole roasted beet to slice and serve on a platter, especially chilled (like the Roasted Beets with Honey Orange Ricotta in The Well Plated Cookbook).
For a side dish and everyday enjoyment, however, skip peeling and make these easy roasted beets instead!
- Beets. Often misunderstood and underrated, beets are a delightfully earthy vegetable. Roasting them makes them sweeter and tender. Beets are rich in fiber and vitamins including Vitamin C, Folate, and Potassium.
- Olive Oil. Extra virgin olive oil adds flavor to the beets and keeps them from burning.
- Salt + Pepper. Simple seasonings essential to roasted vegetables.
- Balsamic Vinegar. An optional addition that I highly recommend. It adds wonderful flavor and acidity and pairs well with beets.
- Goat Cheese + Fresh Herbs. My favorite way to serve beets is with creamy goat cheese and a shower of herbs like fresh thyme, basil, parsley or dill.
- Trim and scrub the beets.
- Cut them into chunks.
- Transfer the beets to a baking sheet, tossing them with the oil, salt and pepper.
- Roast beets for 30 minutes at 400 degrees F, turning once halfway through.
- Drizzle the beets with the balsamic vinegar. Roast for 5 to 10 minutes more. Sprinkle with cheese and herbs. DIG-IN!
- Store. Refrigerate beets in an airtight storage container for up to 4 days.
- To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze beets in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Trim, scrub, and chop the beets up to 1 day in advance. Refrigerate them until you’re ready to finish the recipe.
What to Do with Roasted Beets
What to Serve with Roasted Beets
From steak to salmon, there are a myriad of delicious protein options that pair well with beets.
Recommended Tools to Make this Recipe
The Best Non-Slip Cutting Boards
With edges that grip the counter, this cutting board won’t slip out from under you while you’re chopping.
Roasted beets for one and all!
Frequently Asked Questions
Yes! If you’d prefer to have peeled roasted beets, you can certainly do that. Use a vegetable peeler. You always have the option to wear gloves if you prefer.
Roasted beets with orange juice (squeeze it over the roasted beets just before serving) will taste delicious. Or try Parmesan, feta, or blue cheese. A drizzle of walnut oil makes for a nutty addition.
Yes, this roasted beets recipe is dairy free and vegan as written. Simply leave off the optional addition of cheese.
- 2 pounds beets about 6 medium or 3 very large
- 1 tablespoons extra-virgin olive oil
- 1/2 teaspoons kosher salt
- 1/4 teaspoons ground black pepper
- 1 tablespoons balsamic vinegar optional
More Optional Additions:
- 3 tablespoons crumbled goat cheese or feta cheese or 2 tablespoons of grated Parmesan cheese
- Chopped fresh basil thyme, parsley, or dill
Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Trim off the top and root ends of the beets, then scrub thoroughly with a vegetable brush (no need to peel the beets, hooray!).
Pat dry and cut into 1- to 1 ½-inch chunks, keeping the pieces roughly the same size so they roast evenly (TIP: to keep your cutting board clean, place a sheet of parchment on top of it prior to cutting the beets) .
Place the beets in the center of the prepared baking sheet. Top with the oil, salt, and pepper. Toss to evenly coat the beets, then spread them into an even layer.
Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with the balsamic vinegar (if using). Toss to coat, then spread the beets back into a single layer. Return to oven and continue roasting until the beets are fork tender, about 5 to 10 minutes more.
Remove from the oven and sprinkle with cheese and herbs as desired. Enjoy warm, chilled over a salad, or at room temperature.
- TO STORE: Refrigerate beets in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze beets in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serves: 1(of 4), without additionsCalories: 132kcalCarbohydrates: 22gProteins: 4gFats: 4gSaturated Fat: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gPotassium: 743mgFibers: 6gSugar: 16gVitamin A: 76IUVitamin C: 11mgCalcium: 38mgIron: 2mg
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