This easy method for perfect Roasted Beets changes everything! No peeling, no foil, and even if you aren’t a beet fan, (yet) roasting can turn you into one—I know because it did me.
I converted from beet skeptic to beet lover, a transition I wholly attribute to roasted beets.
Like other root vegetables (Roasted Carrots; Roasted Sweet Potatoes; Parsnip Fries), when beets are roasted in the oven, their natural sugars caramelize and the flavors concentrate, making them tender and subtly sweet.
What’s different about beets compared to most root veggies is that they are a pain to prep…or so I thought.
As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices.
Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.
- The skins of beets are thin.
- With a thorough scrubbing with a vegetable brush beforehand, once the beets are sliced and roasted, the skin is hardly perceptible.
- Any skin you do detect will come across as a lightly crispy edge, a pleasant contrast with the tender roasted interior.
What About Foil?
One popular method for cooking beets is to wrap them in foil, roast them, then peel them after roasting.
The foil method is nice when you want a softer, more delicate roasted beet to slice and serve on a platter, especially chilled (like the Roasted Beets with Honey Orange Ricotta in The Well Plated Cookbook).
For a side dish and everyday enjoyment, however, skip peeling and make these easy roasted beets instead!
How to Make Roasted Beets
You can roast beets without boiling, without foil, and without peeling!
- Simply slice the beets (a sheet of parchment will keep your cutting board clean), roast them with olive oil and seasonings, and then use the beets however you like.
- You can add roasted beets to salad, serve them right off the sheet pan for a fast, warm side dish, or top roasted beets with goat cheese for a more elevated dish.
See more ideas for ways to use your tasty roasted beets below.
- Beets. Often misunderstood and underrated, beets are a delightfully earthy and flavorful vegetable. Roasting them makes them sweeter and tender. Beets are rich in fiber and vitamins.
- Olive Oil. Adds flavor to the beets and keeps them from burning.
- Salt + Pepper. Simple seasonings essential to roasted vegetables.
- Balsamic Vinegar. An optional addition that I highly recommend. It adds wonderful flavor and acidity and pairs well with beats.
- Goat Cheese + Fresh Herbs. My favorite way to serve beets is with creamy goat cheese and a shower of fresh fine herbs like basil, parsley, thyme, or dill.
- Trim and scrub the beets.
- Cut them into chunks.
- Transfer the beets to a baking sheet, tossing them with the oil, salt, and pepper.
- Roast beets for 30 minutes at 400 degrees F, turning once halfway through.
- Drizzle the beets with the balsamic vinegar. Roast for 5 to 10 minutes more. Sprinkle with cheese and herbs. DIG IN!
- To Store. Refrigerate beets in an airtight storage container for up to 4 days.
- To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze beets in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Trim, scrub, and chop the beets up to 1 day in advance. Refrigerate them until you’re ready to finish the recipe.
What to Do with Roasted Beets
Air Fryer Steak
Grilled Pork Chops
Recommended Tools to Make this Recipe
The Best Non-Slip Cutting Board
With edges that grip the counter, this cutting board won’t slip out from under you while you’re chopping.
Roasted beets for one and all!
Frequently Asked Questions
Yes! If you’d prefer to have peeled roasted beets, you can certainly do so. Use a vegetable peeler.
Roasted beets with orange juice (squeeze it over the roasted beets just before serving) is a delicious flavor addition.
- 2 pounds beets about 6 medium or 3 very large
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar optional
More Optional Additions:
- 3 tablespoons crumbled goat cheese or feta cheese or 2 tablespoons grated Parmesan cheese
- Chopped fresh basil thyme, parsley, or dill
Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Trim off the top and root ends of the beets, then scrub thoroughly with a vegetable peeler (no need to peel the beets, hooray!).
Pat dry and cut into 1- to 1 ½-inch chunks, keeping the pieces roughly the same size so they roast evenly (TIP: to keep your cutting board clean, place a sheet of parchment on top of it prior to cutting the beets).
Place the beets in the center of the prepared baking sheet. Top with the oil, salt, and pepper. Toss to evenly coat the beets, then spread them into an even layer.
Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with the balsamic vinegar (if using). Toss to coat, then spread the beets back into a single layer. Return to oven and continue roasting until the beets are fork tender, about 5 to 10 minutes more.
Remove from the oven and sprinkle with cheese and herbs as desired. Enjoy warm, chilled over a salad, or at room temperature.
- TO STORE: Refrigerate beets in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze beets in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4), without additionsCalories: 132kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 743mgFiber: 6gSugar: 16gVitamin A: 76IUVitamin C: 11mgCalcium: 38mgIron: 2mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.