Roasted red beets are easy to make with just olive oil and salt. Quartering them helps them cook faster and gives the edges a little browning.
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Preparing the Beets
Beets can look a little intimidating at the market, but they're very easy to prepare. The long beet greens are completely edible. You can wash and sauté them, but for this recipe, set them aside.
Because beets are root vegetables, they may be covered with soil or sand. Rinse them well under cool running water and scrub away any dirt.
Trim off the leafy tops and the thin root at the bottom. Remove any small fibers or rough spots from the skin.
You'll be left with clean red beets that are ready to peel and cook.
I like to prepare beets over a sheet of parchment or wax paper so the red juice doesn't stain my cutting board.
Ingredients
This recipe is written for red beets, also called red beetroot in the UK and Australia.
See recipe card below for exact amounts.
- Red beets, trimmed, peeled, and quartered
- Olive oil
- Kosher salt
- Fresh herbs: chives, parsley, basil or thyme
How To Roast Beets
Preheat the oven to 400°F, position the oven rack in the center, and line a sheet pan with parchment paper.
Scrub the beets well under cold running water, then trim the tops and root ends and cut into quarters.
Brush the beets with olive oil until evenly coated and season lightly with salt.
Arrange in a single layer on the sheet pan with one cut side facing down, leaving space between the pieces.
Roast for 30 to 40 minutes. The beets are done when a fork or small knife slides easily into the center.
When cool enough to handle, slip the skins off with a paper towel.
Serve warm, at room temperature, or chilled.
Chef's Tips for Roasting Red Beets
We love beets and eat them all the time. However, there is one caveat. You know that nice white cutting board you got for Christmas? This is not the time to use it.
- The deep red color of beets comes from natural pigments called betalains, which can stain your hands, cutting board, and clothing. A little preparation makes the process much cleaner.
- This recipe is written for red beets, but the same recipe works for golden beets, sometimes called orange or yellow beets. Golden beets have a slightly milder, sweeter flavor and are less likely to stain.
- Cover your cutting board with aluminum foil or parchment paper before peeling and cutting the beets. Wear kitchen gloves, or wash your hands with soap and water as soon as you finish handling them.
- Cut the beets into pieces that are close to the same size so they roast evenly. Give them room on the sheet pan, too. Crowding traps steam and prevents the cut edges from browning properly.
Serving Suggestions
- Lemon dill yogurt sauce (optional): Stir together 1 cup plain Greek yogurt or sour cream, the zest and juice of half a lemon, 1 teaspoon chopped dill, 1 minced small garlic clove, and a pinch of salt. Serve alongside for dipping.
- Cheese: Tangy cheeses are a classic match for roasted beets. Try goat cheese, feta, or even mild cottage cheese.
- Citrus and vinegar: Orange segments, grapefruit, a squeeze of lemon, or a splash of balsamic vinegar help balance the earthy sweetness of the beets.
- Nuts and seeds: Toasted walnuts, pistachios, or pumpkin seeds add crunch. Toast them in a dry skillet for a few minutes to bring out their flavor.
- Greens: Serve roasted beets over a mixed garden salad, baby spinach, or arugula.
- Fresh herbs: Dill, mint, thyme, and chives all pair well with beets.
- As a side dish: Roasted beets go well with Lemon Basil Roasted Chicken, Porterhouse Steak, or Honey Butter Glazed Salmon. They also make a Healthy Thanksgiving Side alongside turkey or brisket.
Storage
Let the roasted beets cool completely, then place them in an airtight container. Store them in the refrigerator for up to 4 days.
Roasted beets can also be frozen, although they may be slightly softer after thawing. Freeze them in a covered container or freezer bag for up to 3 months.
Reheating
Reheat roasted beets in a 350°F oven for about 10 minutes, or until warmed through.
You can also warm them in a skillet over medium heat with a small amount of olive oil.
In a rush? Microwave them in 30-second intervals until hot.
Roasted Beets
Ingredients
- 1 bunch red beets, 1 ½ pounds, trimmed, peeled, and quartered
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400°F, position the oven rack in the center, and line a sheet pan with parchment paper.
- Scrub the beets well under cold running water, then trim the tops and root ends and cut into quarters.
- Brush the beets with olive oil until evenly coated and season lightly with salt.
- Arrange in a single layer on the sheet pan with one cut side facing down, leaving space between the pieces.
- Roast for 30 to 40 minutes. The beets are done when a fork or small knife slides easily into the center.
- When cool enough to handle, slip the skins off with a paper towel.
- Serve warm, at room temperature, or chilled.
Notes
Nutrition
FAQ
Peel them after roasting. The skins slip right off with a paper towel once they've cooled a bit. Peeling raw beets is slow, messy, and stains your hands red.
Slide a paring knife or fork into the center. It should go in easily with no resistance, like a baked potato.
Yes. Quartered beets roast well directly on a sheet pan. Roasting them uncovered also helps the cut sides brown.
Yes. Roast the beets up to 3 or 4 days ahead and keep them refrigerated. Serve them chilled, at room temperature, or reheated.
Chives, parsley, dill, thyme, and fresh mint all pair well with roasted beets.
Roasted beets taste sweet and a little earthy, like a carrot mixed with a sweet potato. Roasting brings out their sugars, so they come out sweeter than boiled beets.
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