A simple and satisfying side dish featuring sweet, tender beets roasted to perfection in their own skins—no peeling required. Roasted Beets

Why You’ll Love This Recipe

I like how this recipe brings out the earthy sweetness of beets with very little effort. It only takes a few minutes to prep, and the oven does all the work. Roasting the beets in foil makes cleanup easy, and I love how the skins slip off so easily once they’re done. This is one of those dishes I keep coming back to—perfect for salads, snacks, or side dishes all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 6 fresh beets, stems and leaves removed

  • 2 tablespoons olive oil

  • 1 tablespoon kosher or sea salt

Directions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

  2. Scrub the beets thoroughly to remove any dirt. Trim off the tops and root ends.

  3. Wrap each beet individually in foil. Drizzle a bit of olive oil and sprinkle with salt before sealing.

  4. Place the wrapped beets on the baking sheet and roast.

  5. Roast medium beets for about 45–60 minutes. Larger beets may need up to 90 minutes.

  6. Let the beets cool for 15–20 minutes until they’re safe to handle.

  7. Unwrap the beets and rub off the skins using a paper towel.

  8. Slice, wedge, or dice the beets and serve warm or chilled.

Servings and timing

  • Servings: 6 to 8

  • Prep time: 5 minutes

  • Cook time: 45 to 90 minutes (depending on beet size)

  • Total time: about 1 hour to 1 hour 30 minutes

Variations

  • I sometimes add fresh thyme or rosemary before roasting for an herby aroma.

  • A drizzle of balsamic vinegar or glaze after roasting adds a tangy, sweet twist.

  • For more depth, I like tossing them with a pinch of cumin or smoked paprika before roasting.

  • After roasting, I cube them and toss into quinoa or couscous bowls for a hearty salad.

Storage/Reheating

I store roasted beets in an airtight container in the fridge for up to 5–7 days. If I want to reheat them, I either microwave for 30–60 seconds or warm them in a 350°F oven for about 10 minutes. They also taste great cold, especially in salads.

FAQs

How do I know when roasted beets are done?

I poke them with a knife or skewer—it should slide in easily without resistance. If it feels firm in the middle, I give it more time.

Do I need to peel beets before roasting?

Not at all. I leave the skins on during roasting. Once they’re cool, the skins slip off easily when rubbed with a paper towel.

Can I freeze roasted beets?

Yes, I let them cool completely, then slice or dice and freeze them in airtight containers. They hold up well for a couple of months.

Will beet juice stain my hands and counter?

It can, so I try to use gloves and clean up right away. A little lemon juice helps remove beet stains from hands.

What dishes go well with roasted beets?

I love them in green salads with goat cheese and walnuts, or served alongside roasted chicken or grilled fish. They also make great toppings for grain bowls.

Conclusion

Roasting beets this way has completely changed how I cook with them. It’s easy, mess-free, and brings out their natural sweetness beautifully. Whether I eat them fresh from the oven or save them for the week, they’re always a flavorful and healthy addition to my meals.

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Roasted Beets

Roasted Beets

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  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 45–90 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan
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Description

A simple, nutritious side dish featuring sweet, tender beets roasted in their skins to bring out their natural flavor—no peeling required.

Ingredients

  • 6 fresh beets, with stems and leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher or sea salt

Instructions

  1. Preheat the oven to 400 °F (200 °C) and line a rimmed baking sheet with foil.
  2. Scrub the beets thoroughly and trim off the leaves and root ends.
  3. Wrap each beet individually in foil, drizzle with ½ teaspoon olive oil, and sprinkle with ½ teaspoon salt.
  4. Place the wrapped beets on the baking sheet.
  5. Roast until tender: 45 minutes for medium beets, 60–90 minutes for larger ones. Test with a skewer.
  6. Let beets cool for 20 minutes or until manageable.
  7. Unwrap and rub off skins using a paper towel or peeler for stubborn spots.
  8. Slice or wedge and serve, or refrigerate for later use.

Notes

  • Roasted beets can be stored in the fridge for up to one week.
  • To reheat, warm in a 350 °F oven for 10 minutes or microwave gently.
  • Wear gloves or use paper towels to avoid beet juice stains.
  • Freeze cooled, sliced beets in freezer-safe bags for up to 2 months.

Nutrition

  • Serving Size: 1 beet (approx. 100g)
  • Calories: 60
  • Sugar: 9g
  • Sodium: 350mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

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