How To Roast Beets In The Oven Recipe

I share a super easy step-by-step How To Roast Whole Beets that covers roasting them whole or sliced, seasoned or plain, and how to cook and store a week’s worth to add to salads or blend into a roasted beet pesto.

I never thought beets could be this easy, but my How To Roast Beets In Oven method changed that. In this Roasted Beets Recipe I share a super easy, step by step guide so they come out soft, sweet and perfectly caramelized every time.

I usually rub them with a little extra virgin olive oil, pop them in the oven whole or sliced then walk away and get on with life. They keep in the fridge for a week so you can toss them on salads, blend into a roasted beet pesto, or just snack on them straight from the container.

You might get hooked.

Ingredients

• Beets: Earthy, sweet root full of fiber, folate, potassium and natural sugars colorful and hearty
• Extra virgin olive oil: Smooth fruity fat that adds richness and healthy monounsaturated oils to each bite
• Kosher salt: Brings out natural flavors helps caramelize edges use sparingly for balance
• Black pepper: Adds mild heat and aroma brightens the sweet earthiness of roasted beets
• Fresh thyme or rosemary: Give piney savory notes makes the dish smell amazing
• Garlic cloves: Roasts to mellow sweetness and umami small cloves make big flavor
• Balsamic vinegar: Tangy slightly sweet splash that lifts flavors use a little for brightness
• Honey or maple syrup: Tiny drizzle amplifies caramelization and lends gentle sweetness optional but nice

Ingredient Quantities

• beets (red or golden), 1 to 1 1/2 lb (450–700 g), about 3 to 5 medium
• extra virgin olive oil, 1 to 2 tbsp (15–30 ml)
• kosher salt, 3/4 to 1 tsp
• freshly ground black pepper, about 1/4 tsp
• fresh thyme or rosemary sprigs, 2 to 3, optional
• garlic cloves, 2 whole cloves, optional
• balsamic vinegar, 1 tsp to 1 tbsp, optional
• honey or maple syrup, 1 tsp, optional

How to Make this

1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment, it’ll make cleanup way easier.

2. Wash the beets well, trim the greens leaving about 1/2 inch stem and the little root end so they dont bleed, don’t peel them now — the skin slips off after roasting. If sizes vary, cut the biggest ones in half so they cook evenly.

3. Drizzle 1 to 2 tbsp extra virgin olive oil over the beets, sprinkle 3/4 to 1 tsp kosher salt and about 1/4 tsp freshly ground black pepper, toss so they are coated. Add 2 to 3 thyme or rosemary sprigs and 2 whole garlic cloves if you want those flavors.

4. Two ways to roast: whole or sliced. Whole beets: wrap individually in foil or place in a covered baking dish and roast 45 to 60 minutes depending on size, check with a fork for tenderness. Sliced beets: cut into 1/2 inch thick slices or wedges, spread in a single layer on the sheet and roast 25 to 35 minutes, flip once, until edges caramelize.

5. Test doneness by poking the largest beet with a fork, it should slide in easily and feel soft. If not, give it another 10 minutes and check again.

6. Let the beets cool for 10 to 15 minutes, then rub the skins off with a paper towel or your fingers, they should come right off. Remove thyme or rosemary sprigs and discard the garlic skins.

7. If you want a glaze, toss the warm beets with 1 tsp to 1 tbsp balsamic vinegar and 1 tsp honey or maple syrup, taste and add a pinch more salt or pepper if needed; you can pop them back in the oven for 3 to 5 minutes to caramelize the glaze or just serve right away.

8. Use the roasted beets hot or cold on salads, mash them into pesto, or serve as a side. Theyre sweet and ridiculously good.

9. Storage hack: cool completely then store in an airtight container in the fridge for up to one week, sliced or whole. Reheat gently or enjoy chilled.

10. Quick tips: keep beet pieces similar size for even cooking, dont overcrowd the pan or they steam not roast, and wear gloves if you dont want pink hands.

Equipment Needed

1. Rimmed baking sheet (for roasting)
2. Aluminum foil or parchment paper
3. Large mixing bowl for tossing the beets
4. Sharp chef’s knife
5. Cutting board
6. Tongs or a spatula to flip slices
7. Fork to test doneness
8. Paper towels or a clean kitchen towel to rub off skins
9. Oven mitts or potholders
10. Measuring spoons (for oil, salt, vinegar)

FAQ

How To Roast Beets In The Oven Recipe Substitutions and Variations

How To Roast Beets In The Oven

• beets (red or golden), 1 to 1 1/2 lb (450–700 g), about 3 to 5 medium
• extra virgin olive oil, 1 to 2 tbsp (15–30 ml)
• kosher salt, 3/4 to 1 tsp
• freshly ground black pepper, about 1/4 tsp
• fresh thyme or rosemary sprigs, 2 to 3, optional
• garlic cloves, 2 whole cloves, optional
• balsamic vinegar, 1 tsp to 1 tbsp, optional
• honey or maple syrup, 1 tsp, optional

Quick intro: Roasting beets concentrates their sweetness and gives you that silky, caramelized edge. Its easy, pretty forgiving, and perfect for salads, bowls, or just eating straight from the pan.

Steps
1. Preheat oven to 400°F (200°C).
2. Trim the greens off the beets, leaving about 1 inch of stem so they dont bleed too much while roasting. Scrub well, no need to peel before roasting.
3. Toss the whole beets with the olive oil, kosher salt, and pepper. Add the thyme or rosemary and the whole garlic cloves if using. Rub oil and seasonings over each beet so theyre coated.
4. Wrap each beet in foil, or put them all in a single large piece of foil and fold into a packet. For a crisper exterior, place them on a rimmed baking sheet without sealing the foil tightly.
5. Roast 45 to 60 minutes depending on size. Small beets can be done in 30 to 40 minutes, medium 45, big ones up to an hour. Test with a fork, it should slide in easily.
6. Let them cool until you can handle them, then slip the skins off with your fingers or a paper towel. The skins should peel right off.
7. Slice or cube, then drizzle with balsamic and a little honey or maple if you like a sweet tang. Finish with a pinch more salt and pepper. Serve warm or room temp.

Tips and hacks
– Dont over-peel before cooking. Roasting with skins on keeps the beet moist and concentrates flavor.
– If you want more caramelization, unwrap for the last 10 to 15 minutes so they roast rather than steam.
– Golden beets are milder and wont stain everything red, so use them if you hate beet juice on your hands.
– Make extra, roasted beets keep 4 to 5 days in the fridge and are great cold in salads.

Substitutions

• extra virgin olive oil: use avocado oil or a mild vegetable oil for a higher smoke point, or melted butter for a richer taste
• kosher salt: use sea salt or 3/4 tsp fine table salt instead (table salt is finer so use slightly less)
• fresh thyme or rosemary sprigs: swap for 1/2 tsp dried thyme or rosemary, or use dried oregano or a bay leaf
• balsamic vinegar / honey or maple syrup: swap balsamic for red wine vinegar or lemon juice; swap honey for maple syrup or a pinch of brown sugar

Pro Tips

– Cut big beets so pieces are about the same size, otherwise some will be mush while others are still hard; dont overcrowd the pan or theyll steam instead of getting those nice browned edges.

– Dont peel them before roasting, leave about a 1/2 inch of stem and the root so they dont bleed, let them cool 10 to 15 minutes then rub the skins off with a paper towel, it comes off way easier that way.

– If you want extra caramelization slice them into 1/2 inch wedges or rounds and flip once halfway through, but if you want really jammy, tender beets roast them whole wrapped in foil and check with a fork at the big ones.

– Toss warm beets with a splash of balsamic and a little honey or maple syrup, taste and add salt, then if you want more glaze pop them back in the oven for 3 to 5 minutes to finish, otherwise theyre great right away.

– Wear gloves if you hate pink hands, cool completely before storing in an airtight container and theyll keep up to a week; reheat gently or enjoy cold on salads.