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Easy oven roasted beets are a simple recipe that requires less than 15 minutes of prep time! Create a delicious side dish that tastes great with fresh beets and a few simple seasonings.
Oven roasted beets are the perfect side dish! They are prepared in less than 15 minutes and are packed full of nutrients like potassium, iron and fiber. As a bonus, the deep purple color is a gorgeous addition to your dinner table.
Yes, beets can have an earthy flavor, but roasting beets in the oven brings out their natural sweetness. These perfect roasted beets have a delicious flavor and vibrant color. The result is lightly caramelized and perfectly tender beets.
Serve them with Oven Roasted Half Chicken, Pan Seared Ribeye and Roasted Broccoli and Cauliflower to create a complete meal.
What Types of Beets Should I Use
Always choose beets that are hard and never soft or squishy. They should be firm and heavy with smooth, unblemished skin. Choose smaller beets for the best flavor. Large beets can be too tough and have less flavor than small beets.
If you can find them, choose beets with their leaves still attached. You can saute the beet greens with some olive oil, salt and pepper.
While we used red beets for this recipe, you can also use golden beets (yellow beets.) You can find both red and gold beets at your local grocery store or farmer’s market.
How to Prepare Beets
Prepping beets is an easy process with a few simple tips. Use food grade kitchen gloves to cut down on the mess or stain from the beets. Take your beets and remove the tops and the roots of each beet. Take a vegetable peeler and peel the skin off each beet, then cut the beets into 1 ½ inch chunks.
How to Roast Beets in the Oven
This recipe requires only a few simple steps.
- First, preheat the oven to 400 degrees Fahrenheit. You can line a sheet pan with a piece of parchment paper or aluminum foil to make clean up easier, but this is not necessary.
- Next, place the cut beets on the baking sheet and toss in olive oil, fresh thyme, salt and pepper.
- Roast the beets in the oven for about 35 to 40 minutes, turning the beets once with a spatula. Beets will be ready when they are tender when poked with a fork. Remove from the oven and toss with orange zest. Sprinkle with additional salt and pepper for taste. Serve the roasted beets warm.
You can even combine the beets with other vegetables that roast at or near the same temperature like Roasted Delicata Squash, Roasted Asparagus or other root veggies.
Tips for Oven Roasted Beets
Baked beets should not be intimidating. With a few simple tips, you will be well on your way to making a simple side dish.
Do you have to peel beets before roasting?
No, you don’t have to peel beets. If you opt to keep the skin on while roasting, they’ll peel off easily after baking. If you do not peel the beets before roasting, make sure to scrub the beets very hard to remove all of the dirt from them.
Use gloves to peel the beets to prevent the color from transferring to your hands.
Can you freeze roasted beets?
Yes, you can freeze them. Just make sure to thaw out before serving. They are great served cold on salads or as a side to your favorite meal prep recipe.
How to Serve Roasted Beets
We love serving them as a side dish. But you can garnish with other ingredients for a bit of added flavor or create a Roasted Beet Salad recipe. We love prepping them for lunch, by adding oven roasted beets to a protein bowl, buddha bowl and more. The options are endless!
Ideas for serving beets:
- Fresh citrus: A little bit of lemon zest or orange zest can completely elevate the flavor of beets. Or add a squeeze of juice.
- Greens: Serve with fresh greens like arugula or baby spinach.
- Balsamic vinegar: Drizzle a bit of balsamic vinegar over the beets before serving. Or roast with a splash of balsamic vinegar.
- Creamy cheese: Beets taste amazing with creamy cheeses like crumbly feta or goat cheese.
- Fresh herbs: Add fresh herbs like thyme, parsley or chives.
- Nuts: Garnish with crunchy nuts like walnuts or pistachios.
Storage Instructions
Beets are great to prep ahead because they store well. Store roasted beets in an airtight container in the fridge for up to 1 week.
Enjoy the pre-cooked beets cold or reheat them in the oven.
Enjoy this delicious roasted beet recipe for dinner any night. It’s our favorite way to eat them. Roasting brings out the earthy sweetness that can go well on a salad, as a dessert or served as a side all on its own.
Try this oven roasted beets recipe for yourself and let us know what you think!
Easy Oven Roasted Beets
Ingredients
- 3 large beets, (can also use 4 medium beets or 5 small beets)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon orange zest
Instructions
- Preheat oven to 400 degrees F.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler.
- Cut the beets into 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters and large beets cut into eighths.)
- Place the cut beets on foil-lined baking sheet and toss with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with orange zest. Season with salt and pepper as needed. Serve warm.
Notes
- You can adjust this recipe by using more or less beets, as desired.
- Freeze the cooked beets for up to 3 months. Thaw before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love beets probably more than any other vegetable. I get them at the farmers market all summer. I do them much easier than your method. I cut off the top leaves about an inch or two from the beet. I also clip the root back too, unless it’s just short. I put the beets in aluminum foil just as they are. I fold the foil over to make a “sealed” package. I put the package in a preheated oven, it takes quite a while to roast so I usually slip the beet package in the oven when I am baking something else that takes quite a while to cook. I poke through the foil to determine when they a nice-but not too soft. I open the package and let it sit on my counter for a while so they are not too hot to handle. Once they are cooler I use paper towels to rub off the skin and cut off the top and root. I never get that red color on my hands, I don’t cut them at all before they go in the oven. Once they are done and the skin is rubbed off and the top and tail have been trimmed, you can season however you choose, heat them up or serve them cold. Great as a vegetable as a side dish, I like them as part of a cold salad, and of course I sometimes pickle them. I suggest making a batch of beets, then use them for different meals. Once they are cooked they can quickly become part of your meal.