You can’t beat this Oven Roasted Beets Recipe! They’re tender, delicious and beyond easy to make following my simple tips. They can be served as a side dish, added to salads and so much more!

Roasted beets on a platter with thyme sprigs

Beets are one of those vegetables that people either love or hate. Which side do you fall on? I really like them but admittedly, I don’t use them enough.

Mostly I use them in salads like my shrimp louie and roasted beet salad recipes, but they also make a wonderful side dish for almost anything you’re serving.

This Oven Roasted Beets recipe is living proof that they’re more than just a salad ingredient. This dish is elegant enough for dinner parties and easy enough for every day.

I love prepping a batch to use during the week to make meals and salads more exciting!

Roasted beets on a platter with thyme spring

Why you’ll love this recipe:

  • Roasted beets are sweet, tender and incredibly easy to make, and you can use your favorite variety.
  • They make a versatile side dish or appetizer that can be customized with your favorite herbs, citrus, cheese or nuts.
  • They’re wonderful as an ingredient for salads, grain bowls, and so much more.

Recipe ingredients

Oven roasted beets ingredients

Ingredient notes

  • Beets. Obviously beets are the star of the show in this recipe. I’ve used both red and golden beets here, but any type will work, including chioggia (candy cane) or even baby beets. Size does matter, of course, so be sure to adjust cooking time when using a smaller size. Pro tip: Choose beets with the greens attached for maximum freshness, and don’t toss those greens! They may be substituted for the chard in my sautéed Swiss chard recipe.
  • Oil. I used olive oil, but use whatever type of oil that you have on hand.

How to roast beets

Roasting beets couldn’t be easier following these simple steps. Years ago I used to wrap each beet individually in foil, then realized that’s just not necessary. Now I simply place them in one baking dish and cover the dish in one fail swoop.

Peeling beets is also a breeze once they’ve cooked — there’s no need to peel them first!

See the recipe card for full instructions.

How to roast beets collage
  1. Remove the beet greens (if attached) and the bottom of the beets.
  2. Toss the beets in olive oil and place cut side down in a baking dish.
  3. Roast for 45 minutes to 1 hour, depending on size, until very tender.
  4. When cool enough to handle, peel the beets by rubbing them with a paper towel. The skin will come right off!
Unpeeled roasted beets on a plate

FAQs

How long to roast beets?

Larger beets should be roasted between 45 minutes to one hour, while baby beets take between 30 -45 minutes.

Do you peel beets before roasting?

There’s no need to peel beets before roasting. Simply cook them in the oven, then cool until they’re easy to handle and rub with paper towels to remove the peels. The peels slip right off!

How to roast beets in the oven

Roasting beets in the oven couldn’t be easier. Simply remove the tops and bottoms, toss in olive oil to coat, and place in a baking dish. Cover the dish with foil and roast until tender, about 45 minutes to 1 hour depending on the size.

How do you store beets after roasting?

Store in an air tight container in the refrigerator for up to one week.

Roasted beets on a white platter

Serving suggestions

There are so many delicious ways to serve up these oven roasted beets!

Recipe tips:

  • Pro tip: Choose beets with the greens attached for maximum freshness, and don’t toss those greens! They may be substituted for the chard in my sautéed Swiss chard recipe.
  • Use your favorite variety of beets!  Red, golden, chioggia and baby beets all work well.  Be sure to adjust the cooking size when using baby varieties.
  • Wear gloves when handling red beets to avoid stained hands.
  • Customize this recipe with your favorite herbs, seasonings and citrus, and serve with goat cheese, burrata or your favorite nuts if desired.
Spoonful of roasted beets over a serving plate

More veggie side dishes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Roasted beets on a platter with thyme sprigs

Oven Roasted Beets Recipe

Oven Roasted Beets are tender, delicious and can be customized so many ways! They're perfect as a side dish, they make a great addition to salads, and they're so easy to make!
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Ingredients

  • 2 red beets
  • 2 golden beets
  • 2 tablespoons olive oil

Instructions 

  • Preheat the oven to 375. Scrub the beets well, then pat dry with a paper towel. Place on a cutting board and remove the greens (if attached) and the bottoms.
    2 red beets, 2 golden beets
  • Toss the beets with the olive oil and place in a baking dish cut side down. Wrap the dish tightly with foil and roast the beets for 45 minutes to 1 hour, depending on the size, or until tender.
    2 tablespoons olive oil
  • When the beets are cool enough to handle, remove from the baking dish and rub each beet with a paper towel to remove the skin. Use plastic gloves for the red beets if desired to keep your hands from turning red.
  • Cut in half from top to bottom, and slice into ¼" wedges, then season with salt, pepper and any desired herbs or flavorings. Enjoy!

Notes

  • Pro tip: Choose beets with the greens attached for maximum freshness, and don’t toss those greens! They may be substituted for the chard in my sautéed Swiss chard recipe.
  • Use your favorite variety of beets!  Red, golden, chioggia and baby beets all work well.  Be sure to adjust the cooking size when using baby varieties.
  • Wear gloves when handling red beets to avoid stained hands.
  • Customize this recipe with your favorite herbs, seasonings and citrus, and serve with goat cheese, burrata or your favorite nuts if desired.

Nutrition

Serving: 1beet, Calories: 97kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 64mg, Potassium: 267mg, Fiber: 2g, Sugar: 6g, Vitamin A: 27IU, Vitamin C: 4mg, Calcium: 13mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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