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??
- Oven Roasted Asparagus with Garlic
- Oven Roasted Carrots
- Oven Roasted Broccoli
- Oven Roasted Cauliflower
- Oven Roasted Potatoes
- Green Salad with Lemon Vinaigrette
- Easy Canned Corn Recipe
- Flavorful Canned Green Beans
- Fried Parmesan Zucchini
- The Best Way to Make Zucchini
- Baked Butternut Squash
- How to Cook Frozen Peas
- How to Cook Frozen Green Beans
- Oven Roasted Asparagus and Tomatoes
Oven Roasted Beets
Equipment
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
Instructions
- Preheat oven to 425ºF.
- Wash beets and trim long leaves to about 1 inch above the beetroot, if necessary.
- Wrap the beets individually in foil. If the beets are very large, slice them in half and wrap the halves individually in foil.
- Bake until fork tender, this takes about 45 minutes for medium-sized beets.
- Let cool so you can handle them, or put them in an ice bath (see note) to cool more quickly.
- Once beets are cool enough to handle, rub the skin with a paper towel and it will come right off.
- Trim the tops and bottoms and cut into bite-sized pieces.
- Toss with remaining ingredients.
- Bake an additional 10 minutes to heat through, or serve room temperature.
Arthur says
My wife and I loved the beets and dressing! Gourmet tasty but way easy to do. We used a goat cheese that we had.
Alli says
Thank you! So glad you liked them!
Teija says
Hi, I do wanted to love this recipe. I know beets are great for us. But I couldn’t get my beets to be tender.I baked them an hour at 425. Then after peeling, they were hard to cut but I thought the second roasting would do the job. I added 20 more minutes Nope.,So I microwaved them after the second baking . Still tough. What am I doing wrong?
Alli says
Hi Teija, how large were your beets? Even for a very large one if you wrapped them in foil and baked them according to the recipe, they would be tender. The peels won’t come off of the beets unless they are tender, like a baked potato. Baking for 1 hour and 20 minutes and then microwaving is a lot of time under heat, I can’t imagine why they wouldn’t be soft after all of that. Were they cut into cubes for the second baking? I would verify your oven is the temperature it says it is.
Kathy says
I haven’t this recipe yet I plan to this weekend. Can I make a large batch and refrigerate (how long will they last) or freeze(how long) and how to reheat
Alli says
Hi Kathy! You can refrigerate them for up to a week. The texture will change from freezing but they should last about 6 months in the freezer. Reheat them by thawing and heating on the stovetop or oven.
Bethann says
Wow—what an incredible recipe! I had about double the amount of beets, but I didn’t double the glaze and there was still plenty. Loved the saltiness of the feta as a finishing touch (didn’t use the bacon). I also had to roast the beets an hour, but that’s because they were larger. My family loved the beets—I will definitely be making the dish throughout the year. Thank you for sharing the recipe!
Alli says
Hi Bethann! I’m so happy to hear that you loved them and the recipe worked well for you. Thank you!!
Madeleine Elyse Runyan says
I made this. It was so good.
Alli says
So glad you liked them!
Shaun says
The flavor is outstanding! I need to roast maybe 5 more min. next time, and do you use ground rosemary or the dried sprigs? They have huge potential! I’m all about roasting all and any veggies. I’ll scan you site to see if you have anything else! Thanks!
Alli says
I have used fresh, ground, and dried sprigs and all work well! I typically cut the amount by about half if I’m using dried, it tends to be more potent than fresh.
Jannagirl says
Mmmmm! I’m so glad you posted this recipe! I’ve had something like it at a restaurant and it’s my favorite!! The photos are beautiful. Like red jewels!
Alli says
So glad you liked it!! Thanks so much for giving it a try.
Marcy says
As a child my dad was caught hiding beets in the kitchen wall while it was being renovated/fixed. He’s going to grow some this summer for me. I’ve actually only ever had pickled beets on salad, which I like. I’m interested in other ways to cook/eat them. I’m going to give this a try! I’ll try to remember to report back.
Alli says
I hope you love them! Definitely let me know what you think.
Alli says
Such a beautiful recipe!