Roasted beets are a delicious way to add a ton of nutrition to your menu. These are my tips for How To Roast Beets for adding to salads or to eat all on their own!
I’ve always loved beets. My first experience with them was in the old style, restaurant salads back in the 70’s (the olden days). I’m talking iceburg lettuce, lots of thousand island dressing and topped off with a couple of sliced beets. There might have also been a shred of carrot and a garbanzo bean if you were really lucky. My 12 year old palette was in love.
Times have changed and so have our salads, but one thing remains. Beets are more popular than ever. For me, one of the great joys of life is a fresh roasted beet salad with goat cheese, walnuts, and a balsamic vinaigrette. This is one of my favorite dishes to serve for any holiday. So pretty and festive!
When I come across fresh, beautiful beets at the farmers’ market or produce section of my grocery store, it’s difficult for me to resist them. Especially if they’ve got the golden yellow variety. There’s just something about those golden yellow beets. I love using both colors together for a beautiful contrast in salads.
The first step in prepping the beets for the oven is lopping off the beet greens.
The beets should then be scrubbed clean under cold water.
It’s a messy deal to peel raw beets and completely unnecessary at this point. You’ll see why in just a bit.
Cut off the ends of the beets and if they are large, cutting them in half will help them roast more quickly and evenly. Place the beets on a large piece of heavy duty foil and drizzle them with a bit of olive oil. The oil will help to prevent the beets from scorching in the hot oven.
The roasted beets will be full of their own earthy, sweet flavor so I don’t feel the need to add any seasoning, but feel free to salt them if you’d like.
Enclose the beets in the foil and place the foil packets on a baking sheet. Be sure to roast the different colors in separate packets.
Roast them in a preheated 400 degree oven for 45 to 55 minutes. The roasting time will vary depending on how large your beet chunks are.
Check on them after 45 minutes by piercing with a toothpick or fork. Remove the pan from the oven when the beets are fork tender.
When cool enough to handle, use a paper towel to remove the peels. They should glide right off. It’s a wonderful thing.
Beautiful roasted golden beets.
Gorgeous roasted deep red beets. Sweet little jewels.
They can be made ahead and stored in the fridge for up to a week to have on hand to add to your next salad.
- Fresh Beets
- Olive Oil
- Preheat oven to 400 degrees F.
- Cut off the beet greens. Scrub the beets under cold, running water until clean. Blot dry with paper towels.
- Use a sharp knife to cut off both ends of the beets. Cut them in half if large or quarter them if very large. Place beet chunks on a large sheet of heavy duty foil. Drizzle with olive oil. Enclose the beets in the foil, sealing tightly. Place foil packet on a rimmed baking sheet and transfer baking sheet to the oven.
- Roast for 45 to 55 minutes, or until fork tender. Remove from oven and allow to cool. When beets are cool enough to handle, use a paper towel to easily remove peels.
- Store beets in an airtight container in the refrigerator for up to a week.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
Look at those gorgeous, colorful roasted beets! Love your simple method for getting the most out of one of nature’s best, Val. These look great.
This is such a great how to, I don’t have a ton of experience with roasting beets, but I do love to eat them!
I love beets too, and didn’t know about them till I came to the US. It was love at first sight and I enjoy the flavor of beets. I am still not sure why a lot of people dislike beets, but I enjoy all kinds of root vegetables so I didn’t feel anything strange about them. Great tutorial! I love using them for salad, but I should increase my repertoire!
First time stopping by! I love beets and roast or boil them all the time. The colors are so pretty and they are so healthy for you. I think the method of preparation makes such a difference .. thanks for sharing you recipe!
Hello and welcome Leslie. Thanks for stopping by 🙂
It seems like I have roasted every other thing BUT beets! I can`t believe I never thought of this! This sounds fantastic!
Valerie, Excited to find your blog! Thanks for visiting mine. Funny we both know Barb. I thought this post was great as I too love beets, but honestly had no idea how to prepare them. I am now craving a salad with goat cheese and beets!
Can’t wait to read more of your great blog!
Hi and welcome, Kim! I’m excited you stopped by. Who knew that Barb had two blogging friends?