This easy, perfect Roasted Beets recipe 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.
The Easiest Roasted Beet Recipe
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.
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 vegetable. Roasting them makes them sweeter and tender. Beets are rich in fiber and vitamins including Vitamin C, Folate, and Potassium.
- Olive Oil. Extra virgin 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 beets (pairs well with Roasted Mushrooms too).
- Goat Cheese + Fresh Herbs. My favorite way to serve beets is with creamy goat cheese and a shower of herbs like fresh thyme, basil, parsley, 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
- Add them to a breakfast hash, like the Sweets ‘n’ Beets Hash from The Well Plated Cookbook or Sweet Potato Hash.
- Enjoy them in a salad like Apple Walnut Salad (apple + beets + walnuts = yum!) or in a classic roasted beet salad.
- For a spectacular appetizer or snack, blend them into a hummus.
- Turn them into Beet Risotto for a truly special side dish.
- Take notes from my Beet Cheddar Apple Pizza and turn them into a pizza topping with my Whole Wheat Pizza Dough.
- Sweet Potato Pasta with Brussels Sprouts would be extra tasty with some chopped beets.
What to Serve with Roasted Beets
From steak to salmon, there are a myriad of delicious protein options that pair well with beets.
- Steak. Air Fryer Steak would pair wonderfully with beets.
- Pork. Serve these beets with Grilled Pork Chops or Air Fryer Pork Tenderloin.
- Seafood. Salmon Meuniere or Grilled Cod would be delicious with these beets.
- Chicken. Try this recipe with Baked Bone In Chicken Breast or Chicken Francaise.
- Rice. Lemon Rice would be delicious with a side of beets.
Recommended Tools to Make this Recipe
- Baking Sheets. Perfect for roasting any of your favorite vegetables.
- Non-Slip Cutting Board. My go-to cutting board.
- Sharp Chef’s Knife. Whether you have small beets or large beets, a sharp chef’s knife makes chopping a breeze.
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. You always have the option to wear gloves if you prefer.
Roasted beets with orange juice (squeeze it over the roasted beets just before serving) will taste delicious. Or try Parmesan, feta, or blue cheese. A drizzle of walnut oil makes for a nutty addition.
Yes, this roasted beets recipe is dairy free and vegan as written. Simply leave off the optional addition of cheese.
One popular method for cooking beets is to wrap them in foil, roast them, then peel them after roasting. zyhe foil method is nice when you want a softer, more delicate whole 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 this easy, no-peel roasted beets recipe instead!
Roasted Beets Recipe
- 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 brush (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.
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More Roasted Vegetable Side Dishes
Roasted Potatoes and Carrots
Roasted Brussels Sprouts
I love beets! I have made them in foil as you described but the last time I tried Dorie Greenspan’s way of roasting in the oven and just adding a little water to the bottom of the baking dish and cover with foil with a slit in the foil. Thank goodness for that foil as my oven would have been painted red and a real mess without it. My dish was Corning Ware so it was an easy cleanup but wow, it was messy. Roasting it on a baking sheet without being covered doesn’t leave a mess? Just wanted to check before I tried it this way.
Hi CL! Lining with parchment helps keep things tidy. Hope you enjoy the recipe!
I wanted to pickle the beets but after I did your recipe they fell apart, I started over wrapping them loosely and then after roasting I was able to cool them then pickle them up in jars :
Hi Gloria, I wouldn’t recommend using this recipe to pickle beets, but glad to hear that you had success with it.
Sounds fabulous and will definitely make this tomorrow, but I never knew beets had so much natural sugars, how do you offset this in a complete meal? Thanks for all you sh are Erin!!
Hi Lisa, I am not a qualified nutritionist or doctor to give you information on this topic. I would always talk with a medical professional if you have issues or questions regarding certain foods. Hope you enjoy the beets!
You say to scrub with a vegetable peeler. Did you mean a vegetable brush instead?
Good catch Ann! Yes that is supposed to be vegetable brush!
Clever tip to cut the beets on the same parchment as you’re going to cook on. Wish I’d thought of this! Scrubbing off the cutting board was my least favorite part of making beets — solved! Thank you, Erin.
You’re welcome Dee Anne!
This is a GREAT recipe. Making beets much more often now!
Hi Eliza! So glad you enjoyed the recipe! Thank you for this kind review!