You can’t beat this Oven Roasted Beets Recipe! Tender, sweet and easy to prepare, roasted beets make a beautiful side dish, a flavorful salad ingredient, or a simple meal-prep staple. Follow these straightforward tips for perfectly roasted beets every time.
Beets divide opinion: some people adore them, others avoid them. If you love their deep, earthy sweetness, roasting is one of the best ways to enjoy them. Roasted beets develop a tender texture and concentrated flavor that pairs beautifully with cheeses, nuts, citrus and fresh herbs.
While I most often add roasted beets to salads or grain bowls, they’re equally at home as an elegant side for weeknight dinners or entertaining. Roast a batch at the start of the week to brighten lunches and make weeknight cooking easier and more colorful.
Why you’ll love this recipe:
- Roasted beets are naturally sweet, tender and simple to make—choose red, golden, chioggia or baby beets.
- They’re versatile: serve as a side dish, build them into salads and bowls, or finish with cheese and nuts for an appetizer.
- Once roasted, beets store well in the refrigerator and are fantastic for meal prep.
Recipe ingredients
Ingredient notes
- Beets. Any variety works: red and golden are classic, chioggia adds a striking stripe, and baby beets roast more quickly. Choose firm, smooth beets without soft spots. If they still have greens attached, keep them for another recipe—the greens are edible and nutritious.
- Oil. Olive oil is my go-to for roasting, but any neutral oil with a medium smoke point will work.
How to roast beets
Roasting beets is remarkably easy and requires very little hands-on time. You don’t need to wrap each beet individually in foil—simply place them in a baking dish, cover tightly, and roast until tender.
Pro tip: Don’t peel beets before roasting. Once they’re cooked and cooled slightly, the skins rub off easily.
See the recipe card below for exact amounts and step-by-step instructions.
- Trim the beet greens if attached and cut off the root tip.
- Toss beets with oil and place cut-side down in a baking dish.
- Cover tightly with foil and roast 45–60 minutes for medium-large beets (30–45 minutes for baby beets), until a knife slides in easily.
- When cool enough to handle, rub the skins off with a paper towel or use gloves to protect your hands from staining.
Recipe FAQs
Roast larger beets 45–60 minutes and baby beets about 30–45 minutes, depending on size. They’re done when a knife slides into the center without resistance.
No. Roast beets unpeeled, then rub off the skins after they cool—peels will slip away easily.
Trim tops and bottoms, toss with oil, arrange in a baking dish cut-side down, cover tightly with foil and roast until tender.
Store peeled, cooled beets in an airtight container in the refrigerator for up to one week.
Serving suggestions
Roasted beets can be enjoyed many ways. Here are a few ideas:
- Serve as a side with roasted fish, pork chops, or roasted chicken.
- Add chilled, sliced roasted beets to salads and grain bowls for color and sweetness.
- Pickle cooked beets for a tangy snack or longer storage.
- Serve warm or at room temperature with burrata or goat cheese, fresh herbs and toasted nuts as an elegant starter.
Recipe tips:
- Pro tip: Buy beets with the greens attached for freshness and use the greens in another recipe.
- Try different beet varieties—red, golden and chioggia each bring their own color and flavor.
- Wear gloves when handling red beets to avoid staining your hands.
- Finish roasted beets with lemon zest, a splash of vinegar, fresh herbs, or crumbled cheese for extra flavor.
More veggie side dishes you’ll love:
- Air fryer Brussels sprouts
- Cinnamon roasted butternut squash
- Ginger-orange glazed carrots
- Oven roasted asparagus
- Roasted carrots and parsnips
- Maple roasted delicata squash
- Roasted green beans with Parmesan
- Roasted root vegetables
- Roasted cauliflower with garlic and shallots
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made!
Oven Roasted Beets Recipe
Ingredients
- 2 red beets
- 2 golden beets
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Scrub the beets well and pat dry. Trim the greens (reserve them for another use) and cut off the root tip.
- Toss the beets with the olive oil and arrange them cut-side down in a baking dish. Cover the dish tightly with foil.
- Roast for 45 minutes to 1 hour for medium or larger beets, or 30–45 minutes for baby beets. Roast until a knife easily pierces the center.
- Let the beets cool until you can handle them. Rub the skins off with a paper towel (wear gloves to avoid staining with red beets). Slice or wedge and season with salt, pepper and any herbs or finishing flavors you like. Serve warm or chilled.
Notes
- Pro tip: Choose beets with greens attached for freshness and use the greens in other recipes.
- Try red, golden, chioggia or baby beets; adjust roasting time for smaller beets.
- Wear gloves when handling red beets to prevent stained hands.
- Finish roasted beets with citrus, vinegar, fresh herbs, goat cheese or toasted nuts for added contrast and texture.
Nutrition
Calories: 97 kcal,
Carbohydrates: 8 g,
Protein: 1 g,
Fat: 7 g
Nutrition is estimated using a food database and is intended as a general guideline.