This roasted beets recipe is a breeze to make and you only need two ingredients! Earthy and sweet, they make an easy side dish with a little balsamic vinegar on top, or serve as a salad over fresh greens.
Why You’ll Love This Roasted Beets Recipe
Roasted beets are one of our favorite side dishes. They’re sweet and earthy, and add a pop of color to any meal. Here’s why you’ll love this recipe:
- So, So Easy: Roasting veggies is probably the easiest way to bring fresh vegetables onto your dinner plate. All you need is a few minutes of prep and some hands-off roasting time!
- You Can Eat Them With Anything: Seriously… Beets go with absolutely everything. You can enjoy them hot or cold, in a salad, as a side dish, or as an ingredient in a larger main dish.
- Naturally Delicious: Roasted beets have an amazing natural sweetness that comes from caramelizing their sugars in the oven. Their earthy flavor is completely unique and adds amazing depth to any dish.
- Gorgeous Color: Not only are they delicious, roast beets are a feast for the eyes as well. You can find beets that are a deep purple, to a golden yellow, to candy striped! They all taste a little different, so get to know which varieties you love the most.
Looking for more roasted vegetables? Try our favorite roasted baby potatoes, easy roasted broccoli or these garlicky roasted green beans!
What You’ll Need
With only 2 ingredients, cooking beets can’t get much simpler or budget friendly. Scroll down to the recipe card for exact amounts.
- Beets: We’ll be using 3 to 6 beets based on their size. You can grab yellow or red beets based on your preference.
- Oil: Both avocado and olive oil will work great.
How to Roast Beets
With only 5 minutes of active prep, roasting beets in the oven is a completely hands off method. So feel free to use that time to make a main dish or simply relax! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Prep: Preheat your oven to 400°F and line a baking dish with foil.
- Beets: Give the beets a good scrub to remove any dirt and then cut off the stems. Place the beets in your baking dish and drizzle with oil. Note that the skins are still on at this point!
- Bake: Cover the baking dish with more foil and roast the beets. Small beets will be ready in about 40 minutes, while large beets will need closer to 60 minutes. Check for doneness just like you would with a potato… If a knife slides in easily, they’re done!
- Peel: Once the beets have cooled, peel the skin off, cut as you like, and enjoy!
Cook’s Tips for Best Results
If you’re not super familiar with making roasted veggies, have no fear! These tips will make sure your oven roasted beets turn out perfectly every time.
- Scrub the Beets: Beets are a root vegetable that grow in the ground. Before roasting, make sure to throughly clean your beets to remove any dirt.
- Removing the Skin: We recommend wearing gloves as the juice stains everything including your skin. Let the beets cool, then make a tiny slit in the skin with a knife. Wet the skin and then roll the skin off using a paper towel. It’s really easy to remove the skin after they’re cooked!
- You Can Eat the Skin: Did you know that you don’t have to peel beets? The entire beet is edible including the skin, stem, and leaves. We love sautéing beet greens for an easy side!
How to Serve Roasted Beets
- On a Salad: Roasted beets are a really great addition to salads and add a nice pop of color and texture. Any kind of greens will be great with either our homemade poppy seed dressing or our Asian salad dressing for a tangy contrast. They are also great used in place of strawberries in our strawberry and spinach salad.
- As a Side: Beets really do go with just about everything, but we love them best topped with a little balsamic vinegar and a soft cheese. We also often serve them with a little goat cheese, salt and pepper on top!
How to Store and Reheat Leftovers
Oven roasted beets hold up really well in the fridge and the freezer, making them great for meal prep!
- Fridge: Store roasted beets in an airtight container in the fridge for up to 6 days.
- Reheat: We usually opt to use the microwave for about 60 seconds, but you can also use the oven or the air fryer.
- Freeze: Freeze cooked and peeled beets for up to 3 months. We like to freeze them on a baking sheet first and then put them in an airtight container or freezer bag. This allows us to easily grab just one or two beets.
More Roasted Veggies
Yield: 4 servings
Roasted Beets Recipe
Earthy, sweet Roasted Beets are a breeze to make and you only need two ingredients, beets and oil. Serve as an easy side dish with a little balsamic vinegar or try these delicious beets over fresh greens.
Ingredients
- 3 to 6 beets
- 2 tablespoons avocado oil, or olive oil
Instructions
- Preheat the oven to 400°F. Line a baking dish with aluminum foil.
- Rinse the beets, place on a cutting board and remove the stems from the top. Place the beets on the foil lined baking dish. Pour the olive oil over the top of each beet.
- Cover the baking dish with foil. Roast for 60 minutes, until the beets are tender. Use a small sharp knife to check for doneness.
Notes
Store: Store roasted beets in an airtight container in the fridge for up to 6 days.
Reheat: We usually opt to use the microwave for about 60 seconds, but you can also use the oven or the air fryer.
Freeze: Freeze cooked and peeled beets for up to 3 months. We like to freeze them on a baking sheet first and then put them in an airtight container or freezer bag. This allows us to easily grab just one or two beets.
Scrub the Beets: Beets are a root vegetable that grow in the ground. Before roasting, make sure to throughly clean your beets to remove any dirt.
Removing the Skin: We recommend wearing gloves as the juice stains everythingincluding your skin. Let the beets cool, then make a tiny slit in the skin with a knife. Wet the skin and the roll the skin off using a paper towel. It’s really easy to remove the skin after they’re cooked!
You Can Eat the Skin: Did you know that you don’t have to peel beets? The entire beet is edible including the skin, stem, and leaves. We love sautéing beet greens for an easy side!
Nutrition
Serving: 1 beet, Calories: 88kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 48mg, Potassium: 200mg, Fiber: 2g, Sugar: 4g, Vitamin A: 20IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.5mg
