Roasted Beets are the perfect way to enjoy all of the earthy sweetness of this root vegetable without losing texture and flavor from boiling them. We love serving these as a side dish for pork tenderloin, a simple meatloaf, or use them in Beet Pasta!
This roasted beets recipe is quick and easy, no peeling required and the results are full of flavor!
Roasting Beets in the Oven
If you’ve ever tried cooking beets, then you know they come home from the store like hard little rocks (and make everything in sight turn pink). Instead of struggling with peeling and slicing to get them into the pot, go easy on yourself and make oven roasted beets. No peeling, no slicing and all of the flavor!
How to Prepare Beets
Oven roasted beets are not only delicious, but so easy to work with. You’ll wonder why you ever tried to wrestle with them raw!
- Scrub beets to remove any dirt/debris.
- Trim off the tops and bottoms.
- If your beets are large, cut them in half.
Lots of cooks like to use gloves when working with beets! The color is sooo pretty (another reason to love beets!) but it’s really intense, and has a tendency to stain your skin and fingernails (and white cutting boards). Wear an apron too!
How To Roast Beets
Roasted beets are insanely easy. Once they’re washed and prepped, here’s all you have to do:
- Line a baking pan or piece of foil with parchment paper. Add beets.
- Sprinkle with olive oil, salt and pepper. Seal the foil.
- Roast for about an hour.
Super easy peasy right? The best part to this easy side dish is that the skins will just wipe right off! Aren’t you glad you didn’t bother peeling them?
You’ll know your oven roast beets are done when you poke a fork or a skewer thought them and it goes though easily. This is the best part: Once they are cool enough to touch after removing from the oven, you can rub the skins off really easily using a paper towel. Voila, perfect beets and no peeling!
You can now easily slice, dice or grate your oven-baked beets. Perfect for a roasted beet salad (with 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 season them with a simple dash of salt and drizzle of balsamic vinegar. Add roasted beets and carrots to your plate to make it pop with color and nutrition. This is vibrant side dish, packed with flavor and pizazz. You can roast the carrots in the oven with the beets, but wrap them up separately (they won’t take as long to cook).
Can You Freeze Roasted Beets?
Heck Yeah! You can store oven roasted beets in the refrigerator for up to a week but they also freeze well. Just slice or dice, and pack in freezer bags. They’ll keep for several months that way.
More Recipes You’ll Love
- Roasted Root Vegetables
- Roasted Butternut Squash
- Roasted Sweet Potatoes
- Easy Oven Roasted Potatoes
- Roasted Asparagus
- Roasted Beets
Easy Roasted Beets
Equipment
Ingredients
- 6 fresh beets or as many as desired
- 1 tablespoon olive oil about 1 tablespoon for every 4-6 beets
- salt and black pepper to taste
Instructions
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Preheat oven to 375°F.
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Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
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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).
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Roast the foil package for 1 hour or until beets are tender when poked with a fork.
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Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
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Serve warm with butter or chilled in salads.
Notes
Nutrition Information
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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I know that all vitamins are in the skin of vegetables. But should I remove skin of beets after roasting? As suggested after roasting in recipe?
Yes, the skin should be removed before eating.
loved all the info about what else to do with beets other than can. making roasted beets tonight…can’t wait. And knowing they last in frig is great info and even for freezing. I am freezing extra beets for winter eating. AWESOME! Thank you!
Easy to follow recipe with great pictures! I followed the recipe exactly and the beets turned out great. I have roasted other veggies before and know that it’s the best method. I’ll certainly look for more of your recipes. Thanks.
Excellent! Thank you!
The beets were delicious but took far longer to cook than the recipe suggested, and yes, I did cut them in half..
Very good! Easy recipe, great results. Chili has a slight kick to it but we like spice so it was all good!
how hot to heat the oven?
In Step One we preheat the oven to 375°F.
Great recipe, healthy and so easy.
Great recipe, thank you! It’s a great way to cook the beets and hold onto their nutritional value. Mine took 1.5 hours in the oven at 375.
I love beets any way they are prepared (and even raw) but this has been my go-to recipe all summer with beautiful fresh beets from my garden. So simple and SOOOO delicious. Thank you, THANK YOU!
Love love all her recipes
This is my favorite vegetable now because of this recipe. Thank you for sharing.
I love beets and surely will try to roast as you showed. God bless you
Love all of your recipes ! I’m making beets for about 30 people. My brother was a chef in London and told me if I had large quantities of beets or potatoes to wash to thrown in dishwasher and use rinse cycle. I still run them under cold water after but makes the cleaning a lot quicker.
What a fun tip Andrea! I have not tried that before!
Might be a good idea to tell us what oven temperature to cook them in?
The first instruction includes the temperature: Preheat oven to 375°F.
What does seal the foil mean?
The foil is rolled together on the sides to create a packet. This keeps the steam inside helping to cook the beets.
Back with another one of those block rockin’ beets!
Delicious! Mine were small, and I cut them in half, so 45 minutes or so. I made a foil packet, used rubber gloves (brilliant idea – thanks!). I’m glad I cut them because the caramelization was delightful!