Roasted Beets

Serving up Roasted Beets lets you enjoy this vegetable to the fullest. Roasting brings out their natural sweetness, and leaving the peel on is not only easy but healthy, too. You will love the jewel tones of these gorgeous beets when served.

Not only are roasted beets great on their own, but you can add them to our gorgeous Fall Harvest Salad With Champagne Apple Cider Vinaigrette or our Kale Roasted Beet Salad. Also, our Pickled Beets or Harvard Beets are very popular for more beet recipes.

Beets are also chock-full of folate, fiber, and potassium. I love beets every which way, but my family is not crazy about them unless they are Roasted Beets, and how easy is that?

There are new varieties popping up in our grocery store and farmer’s market. I think the beet is a little forgotten vegetable that, when roasted, turns out sweet and crisp. You can now get beets bagged in a variety. The smaller ones don’t even need peeling, which is the way to go for many reasons!! See our tips below.

What is in Roasted Beets?

Pretty darn simple are the ingredients for this recipe. You want the beets to shine through, so don’t get too fancy. Simple ingredients that you probably have on hand. The thyme is optional; they are good with or without this herb.

Ingredients

Variety of Beets – I think a variety of beets is so colorful. They look like little gems on the baking sheet even after roasting. If you were to boil them together, the red beets would bleed into the yellow ones.

Good olive oil – I always use a good extra virgin olive oil when there are very few ingredients, like in this recipe.

Fresh thyme, minced, optional – Fresh thyme is a great herb to go with the roasted beets, but it is not necessary, so I have left it as optional.

Kosher or large grain sea salt – You need the salt to bring out the flavors of the beets; a large grain salt works best, in my opinion.

Freshly ground pepper – Always the perfect touch; make sure it is freshly ground.

How to Roast Beets

Preheat oven to 400F. Scrub beets and cut off top and bottom. Cut into small chunks; the small ones can be cut in quarters, and the larger ones can be in sixths.

Place on a rimmed baking sheet and sprinkle with olive oil, salt, and pepper to taste. Toss well to coat evenly. Roast for 35-45 min. turning once or twice.

I like to wait until they are starting to brown before turning, probably at 20 min. mark or longer.

Remove from oven and season further with salt and pepper if you like and add the thyme. Serve hot.

Recipe Pro Tips!

Can I Freeze Beets?

Absolutely! You can roast beets, let them cool, and then store them in a freezer bag or an air-tight container. Beets last up to 3 months when frozen.

Do you have to Peel Beetroot Before Roasting?

You don’t need to peel beets, especially if you are roasting them. The skins hold a lot of nutrients, so keep them on and enjoy them.

If boiling beets, you don’t want to peel them first either, as it is easy once they are boiled; their skins will just slide off.

Does Roasting Beets Destroy Nutrients?

Is roasting beets better than boiling? Boiling vegetables tend to leach out more nutrients than roasting or sauteing. Plus, they taste so much better when roasted, so enjoy your roasted veggies.

Can I Eat the Beet Greens?

Don’t throw those beet greens away; they make another great side dish when they are sauteed up. Just add a little oil or butter to a pan along with garlic and add in your greens; they are silky, tender, and sweet when cooked up.

Pin it HERE!!

Pin it HERE!!

Roasted Beets

Tara Noland

These Roasted Beets bring out their natural sweetness when they are caramelized in the oven. They make a gorgeous presentation with their jewel-tone colors and are easily made for any night of the week or for the holidays.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 156 kcal

Video

Ingredients

 

• 3 lbs. beets one bag of beets in a variety, about 12 beets
• 3 Tbsp. good olive oil
• 1 Tbsp. fresh thyme minced, optional
• Kosher or large grain sea salt
• Freshly ground pepper

Instructions

 

• Preheat oven to 400F. Scrub beets and cut off top and bottom. Cut into small chunks; the small ones can be cut in quarters, and the larger ones can be in sixths.
• Place on a rimmed baking sheet and sprinkle with olive oil, salt, and pepper to taste. Toss well to coat evenly. Roast for 35-45 min. turning once or twice. I like to wait until they are starting to brown before turning, probably at 20 min. mark or longer.
• Remove from oven and season further with salt and pepper if you like and add the thyme. Serve hot.

Equipment

Wooden Spatula Wooden Turner Acacia Wood

Commercial Quality Baking Sheet Pan Set, Natural Aluminum – (2 Pack, 18X13Inch)

White Serving Platters, Porcelain Serving Trays for Parties, Large Rectangular Plates – 15.5 Inch, Set of 4

Nutrition

Serving: 1Calories: 156kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 266mgFiber: 5gSugar: 20g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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