This simple method for perfect Roasted beets changes everything! No peeling, no foil, and even if you’re not a beet fan, roasting can (still) make you one – I know because it did me.
I’ve gone from being a beet skeptic to a beet lover, a transition I fully attribute to roasted beets.
As with other root vegetables (roasted carrots; roasted sweet potatoes; parsnip fries), when beets are oven roasted, the beets’ natural sugars caramelize and the flavors concentrate, making them tender and subtly sweet.
My secret to the easiest roasted beets
What’s different about beets compared to most root vegetables is that they’re a hassle to prepare…or so I thought.
As much as I adore beet salad, I’ve rarely made it at home because by the time I finished the beets, my hands, cutting board, and countertop were stained with telltale red juices.
Then I picked up transformative information: Beets do not need to be peeled when frying.
- The skins of the turnips are thin.
- By scrubbing thoroughly with a vegetable brush beforehand, the skin can hardly be felt after the beets have been cut and roasted.
- Any skin you discover appears as a slightly crispy edge, a pleasant contrast to the delicately roasted interior.
How to make roasted beets
You can roast beets without cooking, without foil and without peeling!
- Simply slice the beets (a sheet of parchment keeps your cutting board clean), roast them with olive oil and spices, then use the beets however you like.
- You can add roasted beets to salads, serve them straight from the tray for a quick, hot side dish, or top roasted beets with goat cheese for a more sophisticated dish.
Find more ideas for using your delicious roasted beets below.
What about foil?
A popular method of cooking beets is to wrap them in foil, roast them, and peel them after roasting.
The foil method is good when you want a softer, more tender whole roast beet to be sliced ​​and served on a platter, especially chilled (like the Roasted Beets with Honey Orange Ricotta). The Well Plated Cookbook).
However, for a side dish and everyday treat, skip the peeling and make these easy Roasted Beets instead!
The ingredients
- beets. Often misunderstood and underestimated, the turnip is a deliciously earthy vegetable. Roasting makes them sweeter and more tender. Beets are high in fiber and vitamins, including vitamin C, folate, and potassium.
- olive oil. Extra virgin olive oil gives the beets flavor and prevents them from burning.
- salt + pepper. Simple condiments essential for roasted vegetables.
- balsamic vinegar. An optional addition that I highly recommend. It adds wonderful flavor and acidity and goes well with beets.
- Goat cheese + fresh herbs. My favorite way to serve beetroots is with creamy goat cheese and a shower of herbs like fresh thyme, basil, parsley or dill.
The directions
- Wash and trim the beets.
- Cut them into pieces.
- Transfer the beets to a baking sheet and toss with oil, salt and pepper.
- Roast the beets for 30 minutes at 400 degrees F, turning once halfway through.
- Drizzle the beets with the balsamic vinegar. Fry for another 5 to 10 minutes. Sprinkle with cheese and herbs. DIG IN!
storage tips
- To store. Refrigerate beets in an airtight storage container for up to 4 days.
- To warm up. Gently reheat leftovers on a baking sheet in the 350 degree F oven or in the microwave.
- Freeze. Freeze beets in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Clean, scrub, and chop the beets up to 1 day in advance. Refrigerate them until ready to finish the recipe.
What to do with roasted beets
What to serve with roasted beets
From steak to salmon, there are tons of delicious protein options that pair well with beets.
Recommended tools to make this recipe
The best non-slip cutting board
With edges that grip the counter, this chopping board won’t slip from under you while you’re slicing.
Roasted beets for everyone!
frequently asked Questions
Yes! Of course, if you prefer to have peeled roasted beets, you can do that. Use a vegetable peeler. You always have the option to wear gloves if you prefer.
Roasted beets with orange juice (squeeze over the roasted beets just before serving) are delicious. Or try parmesan, feta or blue cheese. A dash of walnut oil provides a nutty addition.
Yes, this Roasted Beets recipe is dairy free and vegan as written. Just skip the optional addition of cheese.
- 2 Pound 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
Other optional additions:
- 3 tablespoon crumbled goat cheese or feta cheese or 2 tablespoons grated parmesan cheese
- Chopped fresh basil thyme, parsley or dill
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Place a rack in the center of your oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
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Trim the tops and root ends of the beets, then scrub them thoroughly with a vegetable brush (no need to peel the beets, hooray!).
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Pat dry and cut into 1 to 1 ½ inch pieces, leaving the pieces about the same size so they cook evenly (TIP: To keep your cutting board clean, lay a sheet of parchment on it before slicing the beets).
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Place the beets in the center of the prepared baking sheet. Top with oil, salt and pepper. Shake to evenly coat the beets, then spread them out in an even layer.
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Roast the beets for 30 minutes, turning once halfway through. Remove from the oven and drizzle with balsamic vinegar (if using). Flip to coat, then spread the beets back into a single layer. Return to the oven and continue roasting until the beets are tender, about 5 to 10 minutes longer.
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Remove from the oven and sprinkle with cheese and herbs, if you like. Enjoy warm, chilled over a salad or at room temperature.
- TO STORE: Store beets in an airtight container in the refrigerator for up to 4 days.
- TO WARM UP: Gently reheat leftovers on a baking sheet in the 350 degree F oven or in the microwave.
- FREEZE: Freeze beets in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 4), without additionsCalories: 132kcalCarbohydrates: 22GProtein: 4GFat: 4GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GPotassium: 743mgFiber: 6GSugar: 16GVitamin A: 76ieVitamin C: 11mgCalcium: 38mgIron: 2mg
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