Recipe

This post may contain affiliate links. Read our disclosure policy here.

Roast beets that are fork-tender and perfectly caramelized for any salad with this simple recipe.

Everything you need to know about how to roast beets for salads, from peeling to cubing, to get perfect caramelized beets that are worth eating.

three plates of roasted vegetable salads and chicken

Oven Roasted Beets for Salads or Sides

Roasted cubed beets are one of the best salad toppings of all time. Ultimately, they’re so delicious you can even make a roasted beet salad and enjoy them on their own.

By roasting them, beets get super tender and develop that irresistible slightly sweet caramelized flavor. They’re definitely better roasted than pickled or thrown raw into a low-sugar smoothie, IMO.

cubed beets on a baking sheet with butternut squash

How to Roast Beets in the Oven

Grab a cutting board, a sharp knife, and some beets. And to avoid purple-stained hands, grab a pair of kitchen gloves first. Here’s how to roast beets for salads:

Prep
Preheat the oven to 375F and line a baking sheet with parchment paper or foil for easy cleanup. Wash the beets under cold water and pat them dry with a paper towel.
Peel and dice
Use a sharp knife to remove the leafy greens and stems. If you want to peel them before roasting, now is the time. Then, cube them.
Season the beets
Drizzle olive oil and sprinkle salt and pepper over the cubed beets. Toss to combine the seasonings.
Roast to perfection
Bake them in the preheated oven until fork-tender.
Serve
Allow the beets to cool for 5 minutes before serving.

How to Know When Roasted Beets Are Done

You’ll know the roasted beets are perfectly cooked and ready to be taken out of the oven when the larger pieces feel tender when poked with a fork. If you’re roasting golden beets, they’ll have a bronzy look with crispy edges.

cubed roasted beets and butternut squash on a foil lined baking sheet

Do You Eat Skin on Roasted Beets?

Beet skins are edible and get super tender in the oven, but keeping them on is optional, and doesn’t make a significant difference in their flavor or texture.

If peeling beets isn’t your thing, consider roasting beets whole wrapped in foil, and cubing them for salads after they’re cooked.

How Long Do Roasted Beets Last in the Fridge?

After roasting and allowing the beets to cool down to room temperature, store them in an airtight container in the refrigerator for up to 4 days.

Best Salads for Diced Roasted Beets

Now that you have delicious roasted beets, it’s time to use them to build the best salads, such as roasted beet salad with goat cheese, cranberry quinoa salad, and winter salad. Other favorite favorites are this blueberry spinach salad, and this drool-worthy healthy breakfast salad

Tip: if not serving the beets immediately and want to turn them into a healthy office lunch for a few days, wait for them to cool down completely before topping your bed of greens.

Dressing for Roasted Beets

Roasted beets have a naturally sweet flavor that pairs great with tangy dressings like balsamic vinaigrette, maple Dijon vinaigrette, citrus vinaigrette, or a champagne vinaigrette. The combination of tangy, sweet, and savory is *chef’s kiss!

Simple Roasted Cubed Beets for Salads

Servings: 4

Prep Time: 7

Cook Time: 40

Total Time: 47

Roast beets that are fork-tender and perfectly caramelized for any salad with this simple recipe.

5 from 13 votes

Print Pin

Ingredients

4 medium beets, purple or golden
1 to 2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

Instructions

Prep the oven:

Preheat the oven to 375F and line a sheet pan with parchment paper or foil for easy cleanup.

Prep the beets:

Wash the beets under cold water and pat them dry with a paper towel.
Using a sharp knife, cut off the top greens and stems down to the top of the beet and the bottom stem (what looks like a tail). Using a vegetable peeler, peel the beets if desired.
Cut the beets into 1-inch cubes and transfer them to the baking sheet.
Drizzle the beets with olive oil and season with salt and pepper. Toss to coat all the beet cubes with the oil and seasonings.

Bake:

Bake in the preheated oven for 35-40 minutes, until fork-tender. Remove from oven.
Serve them warm over a salad, make a warm beet salad, or wait for them to cool down to room temperature. Once cooled, you can store them in an airtight container up to 4 days.