Roasted Beets

This roasted beets recipe is quick and easy, with no peeling required!

With just olive oil, a pinch of salt, and the magic of roasting, these roasted beets become tender, caramelized bites of earthy sweetness.

Roasted beets are easy to prepare and pair well with almost any meal.
This recipe is made with 4 simple ingredients that you likely have on hand.
Oven-roasted beets are not only delicious but also easy to work with. No peeling, no slicing, and all the flavor!

Assemble Your Ingredients!

Beets: Pick firm and smooth beets with no soft spots or cracks. Smaller to medium-sized beets tend to be sweeter and cook more evenly.

Olive Oil: Olive oil enhances the natural sweetness of the beets while helping them caramelize during roasting. Swap it for avocado oil, grapeseed oil, or sunflower oil, which all have a higher smoke point needed for roasting vegetables.

Seasoning: Salt and pepper help to enhance the natural sweetness and balance the earthy flavor. For more depth, try tossing the beets with minced garlic, thyme, or rosemary.

How to Prepare Beets

Scrub beets to remove any dirt/debris.
Trim off the tops and bottoms.
If your beets are large, cut them in half.

How To Roast Beets

Line a baking pan or piece of foil with parchment paper. Add beets.
Sprinkle with olive oil and seasoning. Seal the foil.
Roast for about an hour.

The best part of this roasted beets recipe is that the skins will just wipe right off! Aren’t you glad you didn’t bother peeling them?

Wear gloves and an apron! The color is pretty but it tends to stain your skin and fingernails (and white cutting boards).
Use a paper towel to help rub the skins off easily.
You’ll know your oven roast beets are done when you poke a fork or a skewer through them and it goes through easily.

You can now easily slice, dice, or grate your oven-baked beets.

Perfect for a roasted beet salad (with feta or goat cheese and walnuts).
Baked beets have so much flavor that they can also stand on their own as a side dish for meals like Salisbury steak. Just drizzle of balsamic vinegar or honey.
Add roasted beets and carrots or other roasted root vegetables to your plate to make it pop with color and nutrition.
Or serve them on their own with some butter and herbs like fresh thyme, dill, basil, or parsley!

Save It for Later

Store oven-roasted beets in the refrigerator for up to a week or freeze them for several months. Just slice or dice, and pack in freezer bags.

Holly’s Favorite Beets Recipes

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Roasted beets are sweet, earthy, and easy to prepare.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

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Preheat oven to 375°F.
Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
Roast the foil package for 1 hour or until beets are tender when poked with a fork.
Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
Serve warm with butter or chilled in salads.

Beets can be stored in the refrigerator in an airtight container for up to 7 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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