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 intimidating at the market, but they're 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, 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, scrubbed, trimmed and quartered
- Olive oil
- Kosher salt
- Fresh herbs: chives, parsley, basil or thyme
How To Roast Beets
Step 1: 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.
Step 2: Brush the beets with olive oil until evenly coated and season lightly with salt.
Step 3: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. When cool enough to handle, slip the skins off with a paper towel.
Step 4: The beets are done when a fork or small knife slides easily into the center. Serve warm, at room temperature, or chilled.
You can also steam beets on the stovetop. See my steamed red beets recipe for directions.
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.
- Beets get their deep red color 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 for red beets, but it also 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 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 in 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
Roasted beets are delicious on their own, but they also work well in salads, side dishes, and simple sauces.
- Salads: Use these roasted beets in my beet salad with feta and dill, tossed with a simple lemon vinaigrette. Or try my beet and pear salad with figs and feta, with greens, almonds, and lemon Dijon dressing.
- 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 pair well with 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.
You can also freeze roasted beets, though 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 Red Beets FAQ
Red beets typically take 40 to 60 minutes to roast in a 400°F oven, depending on their size. Cut beets into smaller pieces to reduce the cooking time.
No, you can roast beets with the skin on. Once they're tender and cool enough to handle, you can easily rub or peel the skins off.
Yes. Cut the beets into evenly sized pieces, toss them with olive oil and salt, and spread them on a baking sheet. Roast until fork-tender, turning once for even cooking.
Insert a fork or knife into the thickest piece. It should slide in easily without much resistance. If the beets are still firm, roast them a little longer.
Roasted red beets have a naturally sweet, earthy flavor. Roasting brings out their sweetness and gives them a tender texture that pairs well with fresh herbs, lemon, and creamy yogurt sauces.
Let the beets cool, then transfer them to an airtight container and refrigerate for up to 4 days. Serve them cold in salads or reheat them in the oven or microwave.
Roasted Red Beets
Ingredients
- 1 bunch red beets, 1 ½ pounds, scrubbed, trimmed 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.
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