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Oven Roasted beets are one of the easiest vegetables to make in the oven. This simple method uses fresh beets, olive oil, and kosher salt, then roasts them whole until tender so they’re easy to peel, naturally sweet, and ready to use in salads, soups, smoothies, or as a simple side dish.
After testing different ways to cook beets, this is the method I come back to again and again. Roasting them whole without foil keeps prep simple, makes the skins easy to remove, and gives you tender, flavorful beets you can use all week long.
This is my favorite make-ahead beet method because it’s simple, reliable, and works for everything from meal prep to holiday side dishes.
Kellie’s Note
Why I Roast Beets Whole (Without Foil)
One of my favorite things to cook in the oven are beets. There’s really nothing like Oven Roasted Beets and they’re incredibly versatile, too!
I used to hate beets when as a kid. There was something off about the flavor, it just tasted weird like leaning toward a dirt note if you know what I mean. But that could have been the way they were cooked. Now I love beets for their easy cooking and vibrant flavor so we always have them on hand for easy beet smoothies and beet salads.
Roasting beets whole is the easiest way to get tender, flavorful beets without a lot of extra work. I skip the foil and roast them directly on a baking sheet so the outside dries slightly, the inside turns soft and sweet, and the skins slip off easily once they’re cool enough to handle. It’s a low-effort method that works beautifully whether you’re making a side dish or prepping beets to use in salads, soups, and grain bowls later in the week.
How to Cook Beets
Roasting beets is so easy to do and you only need a couple ingredients. I like to roast my beets without foil….for no other reason than I think it helps the skins come off a little easier when they cool. The outside of the beets start to become a little blistered and charred which pulls the skin away from the flesh of the beet.
Also, the flavor of beets is somewhat strong so you wouldn’t want to overdo it with seasoning or other flavors. Simple is best here.
Lastly, I like to roast beets whole as opposed to sliced or diced since it allows for easier peeling and more options for recipes later in the week.
- Line a baking sheet with foil.
- Cut off the beet greens approximately 1/2 inch from the top of the beet. Save the greens for a salad, smoothie or sauté them in olive oil.
- Scrub the beets thoroughly. Coat the outside of the beets with olive oil and sprinkle liberally with kosher salt.
- Arrange the beets on the baking sheet with plenty of space in between.
- Roast the beets in a 425 degree oven for approximately 45-50 minutes or until fork tender.
How to Remove the Skin from Roasted Beets
Let the roasted beets cool until they’re comfortable to handle. Then use your fingers or a paper towel to gently rub away the skins. They should slide off easily after roasting. If you want to avoid stained hands, wear kitchen gloves or use a paper towel while peeling.
How to Store and Reheat Roasted Beets
- Store roasted beets in an airtight container in the refrigerator for up to 5 days. You can keep them whole, sliced, or diced depending on how you plan to use them.
- To reheat, warm the beets gently in the microwave or in a skillet over low heat until heated through. They’re also delicious served cold in salads, grain bowls, and smoothies.
- For longer storage, freeze roasted beets in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before using.
Kellie’s Tips for Roasting Beets Quickly
If you want to speed up the process of roasting beets, you have a few options here.
- Par cooking your beets in the microwave can shave off a significant amount of time. Simply place your beets on a microwave safe plate and prick with a fork a few times. Cook on high for 5-7 minutes then transfer to a baking sheet, coat with olive oil and salt. Bake the beets in a 425 degree oven for 10-15 minutes until fork tender.
- Crank up the heat to 450 degrees and bake the beets for approximately 35-40 minutes. It only shaves of a little bit of time but if you’re in a hurry, it does help a bit. Why don’t I do this in the first place? The higher temperature can cause the outside of the beets to toughen a bit so I like to keep temperature lower so they cook slower and more gently.
- Buy small beets to roast in the oven. Smaller beets will cook much faster than large beets cutting your cooking time significantly (especially if you crank the heat up a bit.)
- Cut your beets into quarters and roast them in smaller pieces. The smaller pieces will cook much more quickly BUT be sure to peel your beets prior to cutting since it may be more difficult to remove the skins.
Do you really need to peel beets?
The short answer, no. You don’t have to peel your beets, in fact, you can eat the skins and they’re fiber packed. BUT be warned the skin of a beet does taste a bit bitter so just be aware that it’s not the most pleasant tasting thing you’ll ever eat.
How to Serve Roasted Beets
Roasted beets are incredibly versatile and can be served in lots of different ways. Try them:
- As a simple side dish with olive oil, flaky salt, and black pepper
- In salads with goat cheese, feta, arugula, spinach, or mixed greens
- With citrus like orange segments and a light vinaigrette
- With balsamic glaze and fresh herbs for a more flavorful finish
- In grain bowls with quinoa, farro, or brown rice
- Blended into smoothies or soups for extra color and earthy sweetness
- Alongside Oven Baked Chicken Breast, Parmesan Crusted Chicken or Rotisserie Style Chicken
They pair especially well with creamy cheeses, toasted walnuts or pecans, citrus, fresh dill, parsley, and balsamic vinegar.
Easy Recipes Using Roasted Beets
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Ingredient Notes
Olive oil keeps the beets from drying out and helps the seasoning stick. Kosher salt is all you really need, but you can always add black pepper or fresh herbs after roasting if you want a little extra flavor.
This recipe works with red, golden, or striped beets. Try to choose beets that are close in size so they roast evenly. Smaller beets will cook faster, while larger beets may need extra time in the oven.
Oven Roasted Beets Recipe
Equipment
- 1 baking sheet
- Aluminum foil or parchment paper optional
- latex gloves optional
Ingredients
- 4 beets
- 2 tbsp olive oil
- 2 tbsp kosher salt
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with foil and set aside.
- Trim the beet greens approximately 1/2 inch from the top of the beet and save the greens for another use.
- Scrub the beets clean and pat dry. Coat with olive oil and kosher salt.
- Arrange the beets on a baking sheet and transfer to the oven.
- Roast beets for 45-50 minutes or until fork tender.
- When the beets are cool enough to handle, cut off the stem end of the beet. Gently rub away the skin from the beet with your hands and set aside. Repeat with the remaining beets.
- Slice or dice the beets to use in your favorite recipes.
Notes
- Store roasted beets in an airtight container in the refrigerator for up to 5 days.
- Roast time may vary depending on the size of your beets.
- Once cooled, the skins should rub off easily with your fingers or a paper towel.
- Roasted beets can be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s best to peel them after roasting. Once cooked, the skins rub off much more easily.
They’re done when a fork or knife slides easily into the center with little resistance.
Yes. Roasted beets are great for meal prep and can be stored in the refrigerator for up to 5 days.
Yes. Freeze them in an airtight container for up to 3 months, then thaw in the refrigerator before serving.
They’re great in salads, grain bowls, soups, smoothies, or served simply as a side dish.
Yes. Red, golden, and striped beets can all be roasted using the same method.
Health Benefits of Beets
One of the many reasons we’re BIG BEET FANS here are a few of the potential health benefits of beets. Whenever we’re feeling a bit yuck, we turn to beet juice to kind of flush everything out. You may feel increase in energy immediately after drinking beet juice, I should really drink more of it because I don’t feel anything like I do with the rush of a coffee buzz.
- Beets are low in calories and high in water content which can help aid in weight loss.
- Beets are extremely low in calories but PACKED with valuable vitamins and minerals. In fact, they contain a little bit of every nutrient you need.
- They may help keep blood pressure in check. Beets contain a high concentration of nitrates which can lower blood pressure reducing the risk of heart attack and stroke.
- Beets may even enhance athletic performance by improving oxygen use and time to exhaustion.
- Beets may even have anti-inflammatory effects.
- Beets are a good source of fiber which is necessary to ward off a wide array of chronic illness.
Tried these tonight thoroughly enjoyed them
So glad you loved them! Thanks for your comment.
Thank you for this! I looooove beets!
Me too!