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Learn the easiest way to make Oven Roasted Beets and all the delicious ways to serve them. Our step-by-step guide will teach you everything you need to know!
Beets: What’s Not To Love?
These Oven Roasted Beets are so versatile and can be a colorful (and flavorful) addition to all sorts of recipes. You can enjoy them as-is or take them a step further and turn them into pickled beets (so good)! Toss sliced beets into a roasted beet salad, layer on sandwiches or wraps, or enjoy as a snack all on their own. Oven roasting is so easy and brings out natural, vibrant flavors. If you think you don’t like beets, this method might just change your mind.
If the flavor alone hasn’t convinced you yet, the health benefits are another great reason to give beets a try. Beets, also known as “beetroot”, are considered to be a super food and have so many different health benefits. To learn more about beets, the Cleveland Clinic has a great article that dives into all details (it’s worth a read). They are easy to prepare, good for you, and kind of an all-around bougie veggie.
🩷Erica
Table of Contents
Ingredients in Oven Roasted Beets
- Beets: You can use red beets, golden beets or a mixture of both. I almost always like to get a few of each. I think a combination of the red and gold looks so pretty in salads!
- Olive oil: I like using extra virgin olive oil because it’s light and doesn’t cover up the natural flavors of the beets. You can use avocado oil as well.
- Salt and pepper: I like to keep it simple with just a little salt and pepper but I have seen others use honey or brown sugar, thyme, rosemary, cinnamon, or allspice before roasting.
How to Roast Beets Step-by-Step
- Preheat the oven to 400°F. Rinse the beets and trim off the leafy stems and the bottoms so they can sit flat.
- Place each beet on a sheet of aluminum foil. Drizzle with olive oil, making sure the beet is lightly coated, then season with salt and pepper. Wrap the foil tightly around each beet and place them on a baking sheet.
- Roast for 60-90 minutes, or until the beets are fork-tender. If they aren’t quite soft enough, rewrap them and return to the oven until done.
- Remove the beets from the oven and let them cool until they are easy to handle. Using gloves, rub off the skins (they should slide off easily). This is even easier under cool running water. Transfer the peeled beets to a bowl and refrigerate until ready to use.
- When completely cool, cut the beets into wedges, cubes, or slices.
- If you want to take it a step further and pickle and store the beets, you can follow the steps in our Easy Pickled Beets Recipe (just follow the last few steps).
Red Beets vs Golden Beets
Both red and golden beets are high in nutritional value, in fact, their nutritional content is almost identical. In my opinion, red beets taste more earthy and have a stronger flavor. Golden beets are slightly more sweet and mild tasting. If you are new to eating beets, I would opt for the golden beet since it doesn’t have quite as strong of an earthy flavor.
Roasting or Boiling? The Best Way to Cook Beets
Beets can either be roasted or boiled before serving. Roasting beets preserves nutrients of the beet more than boiling. Because of this, the beet may have a stronger taste. I prefer roasting to boiling because I enjoy the brighter flavor and color that comes from roasting. Boiled beets can be done quickly (in about 45 minutes) but the flavor just isn’t quite the same.
Where to Find Fresh Beets
You can find fresh beets at most grocery stores in the produce section. Most places have red beets but some specialty markets have the golden varieties. Beets are also very easy to grow! I have found that Almanac.com is a great resource for learning how to Plant, Grow, and Harvest Beets. It is a reliable source that farmers and gardeners in our area like to use for planing all kinds of fruits and vegetables.
Ways to Use Roasted Beets
Roasted beets are most commonly served over salads or as a side dish. Try turning them into pickled beets to make them last longer and to serve with your favorite dishes. You can also try roasted beets on sandwiches or gourmet grilled pizzas. Try serving with feta, goat cheese, orange slices, and/or arugula. It’s ok to get creative with beets! If you want an impressive salad to serve with your next meal, try our Beet Salad with Easy Balsamic Vinaigrette.
Frequently Asked Questions
For the best flavor and texture, it’s usually better to roast beets whole. Whole beets stay moist and tender as they cook, and the skins are easy to remove afterward. Cut beets cook faster and get caramelized edges, but they can dry out more easily.
No, beets don’t need to be peeled before baking. Roast them with the skins on to help lock in moisture and flavor. Once cooked, the skins loosen and rub off easily after cooling, especially under running water.
Some tips for perfectly roasted beets include: choose the right size of beets, leave the skins on, properly season them and place beets on a roasting pan with tin foil for easy clean up.
READ NEXT: 35+ Quick and Easy Lunch Ideas
More Roasted Vegetable Recipes
Have you tried these Oven Roasted Beets? I’d love to hear what you think and how you served them! Drop a comment below and let me know how you liked ’em. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸
Oven Roasted Beets
Ingredients
- 3 red beets
- 3 golden beets
- olive oil
- sea salt and pepper, to taste
Instructions
- Preheat oven to 400-degrees F. Rinse beets and cut off the leafy stems and bottoms so they sit flat.
- Place each beet on a piece of aluminum foil and drizzle with enough olive oil to cover the beet. Sprinkle with a little salt and pepper to taste and wrap tightly with the foil.
- Bake in the preheated oven for 60-90 minutes or until fork-tender. If you pull it out and it's not soft enough, simply re-wrap and return to the oven until done.
- Remove beets from the oven and allow to cool until cool enough to handle. Using gloves, rub the tough skin away from the beet. It should come off easily. It also helps to do this under running cold water. Place in a bowl and refrigerate until ready to serve.
- When completely cool, cut the beets into wedges, cubes, or slices. Serve as a side dish or over salad.
Notes
- If you are new to eating beets, I would opt for the slightly sweeter and milder golden beet since it doesn’t have quite as strong of a flavor as the red beet.
- Some tips for perfectly roasted beets include: choose the right size of beets, leave the skins on, properly season them and place beets on a roasting pan with tin foil for easy clean up.
- Start roasting for about 45 minutes and check for doneness by inserting a knife or fork into the beets. They should be tender but not too mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks, Erica, for this easy step-by-step roasted beets recipe. My family loves this and can’t get enough of it. Would probably make this again!
This is the easiest way of roasting beets recipes I’ve tried! Instructions are clearly stated and easy to follow. It turned out so good and addicting. Thanks for this amazing recipe!
I made these for a Thanksgiving celebration and I’m already being asked to bring them again for Christmas! So good!
Do you wrap the entire beet in foil or leave the top open as shown in the pictures?
Wrap the whole beet! The picture is just to show what they look like inside.