Name: Oven Roasted Beets
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 people
Ingredients: 2 pounds beets (whole, medium sized); 3 tablespoons olive oil; 2 teaspoons honey; 1 tablespoon balsamic vinegar; 1/2 teaspoon rosemary; 1/2 teaspoon thyme; 1/2 teaspoon pepper; 1 teaspoon salt; 1/4 cup feta cheese (optional); 3 tablespoons bacon (crumbled, optional)

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Oven roasted beets are incredibly easy to prepare and the whole family will love them! This simple recipe takes bland to delicious and everyone is a beet lover after they try it!

Last year for the CSA I had at my farm, I planted one whole raised planter box of red beets and a half box of golden beets. Everyone was unsure if they wanted to take any the first pickup day, so the next week I made this recipe for everyone to try – it was a huge hit!!

I ended up planting a second beet crop because they were so popular. When I say this oven roasted beet recipe is delicious I mean it’s delicious! When I say this oven roasted beet recipe will convert anyone to be a beet lover, I mean anyone.

The bonus is how easy it is to prepare! But let’s be real, when the word “simple” is in your tagline, “easy” is kind of your middle name. Or “lazy.” You pick. 🙂

I’ll stick with easy.

What is Beetroot?

First things first, beets and beetroot are the same. Beets are a root vegetable, just like carrots or parsnips or radish and sometimes they are referred to as beetroot. So you might see recipes for roast beetroot or oven roasted beetroot, it’s all the same thing. Just a good ol’ beet.

How to Peel Beets

The second most important question about beets {or beetroot as we now know!} how do I peel a beet??? I will tell you. And it won’t even look like you murdered a small animal in your kitchen after you’re finished. {Just laugh, it was a funny joke and you know it.}

Don’t. Ha!

But for real, don’t even get out that vegetable peeler. The easiest way to peel beets is to actually do it after you roast them. In this recipe, I have you roast the beets washed, unpeeled, and whole {if they aren’t gigantic}.

This is because the easiest way to peel beetroot is to roast it, give it a little ice bath, and then simply rub the skin off with a paper towel. It comes right off and takes about 30 seconds per beet.

Next important question, how do I get this red stain off???? Don’t worry. Wash your hands and any tools that are stained in cold water fairly quickly after using them and it will come right off. Follow up with the usual hot water/soap wash and even your hands won’t look like they belong in a crime scene.

How to Cook Beets

I have tried a few different methods for cooking beets, and roasting is by far my favorite. It’s the least intensive for work and cleanup and if this is your first time cooking a beet {did you Google “how to cook a beet” to get here??} I promise you this oven roasted method won’t disappoint.

We reviewed above that this recipe starts out with you roasting the beets whole and then peeling them. After that, you roughly chop them, stick them back on the sheet tray, add the rest of the ingredients and then make an important life choice.

Just kidding. It’s only an important dinnertime choice.

You can put them back in the oven to roast for about 10 minutes, this seals those flavors in, melds them together and heats the beets back through.

Alternatively, you can toss them with the remaining ingredients and serve it room temp – salad style. I like both, most people I’ve served them too prefer the heated-back-through version. Either way, these make a perfect side dish or even an addition to a salad you’d like to make more hearty.

I love the versatility and beauty of this simple vegetable. They are one of my favorite’s to grow and eat! I actually toss them in most recipes that use root veggies – roasts, beef stew, soups, and even my homemade marinara sauce for a little sweetness.

Looking for more delicious veggie recipes??

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