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.

serving dish with roasted beets and fresh herbs with serving spoon.

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.

ingredients for roasted beets laid out - beets with their stems and greens, small dishes with black pepper and salt, and oil.

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.

serving dish with roasted beets seasoned in pepper and garnished with fresh herbs.

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.

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

FAQs

How long do beets last after roasting?

Roasted beets keep in the fridge 3-5 days or in the freezer for 3 months.

Is it better to peel beets before or after roasting?

There is no need to peel the beets! The skins are safe and edible, and they are highly nutritious!

What is the best temperature to roast beets?

We keep the heat lower at 350F to help them get tender and caramelized, achieving their naturally sweet and rich flavor.

Why are my roasted beets bitter?

Beets absorb minerals from the soil that can make them bitter. If they happen to taste bitter, a little maple syrup drizzled over top does the trick!

roasted beets with fresh herbs in dish with serving spoon.

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

More Favorite Beet Recipes

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Roasted Beets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 5 cups 1x
  • Category: side dish, cooking basics
  • Method: roasted
  • Cuisine: American
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 9 x 13- 2 inch deep baking pan
  • 2 pounds of beets, 4 -6 medium beets
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon kosher salt, to taste
  • black pepper to taste

Garnish with a sprinkle of fresh herbs-parsley, chives, dill, fresh mint or basil are all good choices


Instructions

  1. Preheat the oven to 350F degrees.
  2. Trim the beet greens and cut the stems off of the beetroot and scrub well.  Just leave the peels on, they are rich in nutrients and perfectly fine 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. Place the cut beets in a pan. Make sure the baking pan is deep enough so that when you cover with foil, the aluminum foil does not touch the beets. (See notes for alternatives to using foil.)
  3. Toss sliced beets with olive oil and salt and pepper. Cover with foil. (If using golden beets with red beets cook on opposite sides of the pan, if you want to preserve the color.)
  4. Bake for 40 minutes or until beets are tender. Remove the foil and bake 15-20 minutes more. Beets will be tender and lightly caramelized.

Notes

  • Feel free to use a lid if you have one that works, rather than foil. I sometimes use a baking sheet as a lid to cover the Pyrex dish. It works just fine! 
  • Avoid aluminum foil from touching food. Research has indicated that cooking at high temperatures with aluminum foil can cause the metal to leach into your food. Elevated levels of aluminum intake have been linked to health issues, such as Alzheimer’s disease and other neurodegenerative conditions.
  • Feel free to fancy up the beets with a squeeze of orange juice and/or orange zest, drizzles of balsamic vinegar or sherry vinegar, a touch of maple syrup, and a sprinkle of feta cheese or goat cheese.
  • Wear gloves to prevent the beets from staining your hands.
  • 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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 114
  • Sugar: 12.3 g
  • Sodium: 203.5 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 17.3 g
  • Fiber: 5.1 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

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Comments

  1. I’m curious about your comment that contact with foil can cause toxicity in beets…did I understand you correctly? Please explain!

    1. Hi Karen, We caution against letting aluminum foil touch food especially went cooking. We have this noted in the recipe card- Research has indicated that cooking at high temperatures with aluminum foil can cause the metal to leach into your food. Elevated levels of aluminum intake have been linked to health issues, such as Alzheimer’s disease and other neurodegenerative conditions.

  2. Simple and delicious!!
    I served this as an appetizer. I sprinkled the beets with a little maple syrup before serving along with other recipe you recommended, whipped feta dip.
    Thanks for sharing with us these and other delicious recipes.






  3. Thrilled to see the aluminum foil alternative in your receipt. So many chefs out there don’t realize the harm with foil, Canola, vegetable oil, seed oils, etc. Avocado, olive & coconut oils, lard, butter, ghee are my favorites. Stopped using foil in 2008. I love your recipes and I tell everyone I know about you.

  4. My husband doesn’t eat beets. I cooked some this way with carrots, seasoned only with sea salt, pepper, and rosemary last night. He ate a full serving and liked them! Thanks for the inspiration.






  5. Fantastic – I like leaving the peel on.
    Thanks.
    The beet greens are very nutritious too. Can you share some recipe suggestions for the greens?






  6. I love beets so thank you for this recipe and variations.
    My question has to do with the vessel you are using in this post. The black clay one. I have one also but I’m afraid to use it. Should I start with a cold oven or a preheated one?

    1. I have not baked in the black clay dish, just used it for serving. The beets were cooked in a 9 X 13 pyrex. 🙂

  7. This recipe is so yimely. I bought beets from the farmers market just yesterday. Will certainly be doing thecrecipe. Thanks for posting it

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