Roasted Beets

Roasted beets with olive oil and sea salt, tender and naturally sweet, perfect for salads, side dishes, or healthy meal prep. Easy to make, colorful, and full of earthy flavor, these roasted beets are a nutritious addition to any meal.

Ingredients

• 6 medium fresh beets, assorted colors (red and gold recommended)
• 2 tablespoons extra virgin olive oil, or as needed
• Fine ground sea salt, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Trim the beet greens close to the root and rinse the beets under cold running water. Pat dry with paper towels.
3. Using a sharp knife, trim both ends of each beet. Cut large beets in half or quarters, depending on size.
4. Place beet pieces on a large sheet of heavy-duty foil. Keep different colored beets in separate foil packets to prevent color bleeding.
5. Drizzle with olive oil and sprinkle with salt. Fold the foil to seal the beets tightly.
6. Place the foil packets on a rimmed baking sheet and roast in the oven for 45–55 minutes, or until the beets are fork-tender.
7. Remove from the oven and let cool slightly. When cool enough to handle, gently rub the skins off using a paper towel. Serve or use in your favorite recipes.

Why You’ll Love This Recipe

• Naturally sweet and earthy flavor.
• Easy to prepare with minimal ingredients.
• Colorful addition to any meal or salad.

Tips

• Wear gloves when handling beets to avoid staining your hands.
• Roast beets in uniform sizes for even cooking.
• Keep the foil sealed tightly to lock in moisture and flavor.

Variations and Substitutions

• Oil alternatives: Avocado oil or melted coconut oil work well.
• Seasoning options: Add a sprinkle of thyme, rosemary, or garlic powder before roasting.
• Beet types: Try candy cane or Chioggia beets for extra visual appeal.

FAQs

Q: Can I roast beets ahead of time?
A: Yes, roasted beets can be stored in the refrigerator for up to 5 days.

Q: Do I need to peel the beets before roasting?
A: No, roasting with the skin on helps preserve flavor and nutrients. Peel after roasting.

Q: Can I roast beets in the microwave?
A: Yes, you can steam them in the microwave, but roasting brings out more natural sweetness.

Serving

• Serve warm as a side dish with meats, grains, or salads.
• Chop and add to green salads, grain bowls, or veggie platters.

Suggestions

• Drizzle with balsamic glaze or sprinkle with goat cheese for extra flavor.
• Mix roasted beets with citrus segments and fresh herbs for a vibrant salad.

Roasted Beets

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• 6 medium 6 fresh beets, assorted colors (red and gold recommended)

• 2 tablespoons 2 extra virgin olive oil, or as needed

• Fine ground sea salt, to taste

Directions

• Preheat the oven to 400°F (200°C).
• Trim the beet greens close to the root and rinse the beets under cold running water. Pat dry with paper towels.
• Using a sharp knife, trim both ends of each beet. Cut large beets in half or quarters, depending on size.
• Place beet pieces on a large sheet of heavy-duty foil. Keep different colored beets in separate foil packets to prevent color bleeding.
• Drizzle with olive oil and sprinkle with salt. Fold the foil to seal the beets tightly.
• Place the foil packets on a rimmed baking sheet and roast in the oven for 45–55 minutes, or until the beets are fork-tender.
• Remove from the oven and let cool slightly. When cool enough to handle, gently rub the skins off using a paper towel. Serve or use in your favorite recipes.