Roasting beets is an easy way to give this nutritious vegetable a delicious caramelized flavor you’ll want to serve alongside your favorite entrees or top over salads. In today’s post, I’m sharing 2 step-by-step methods on how to roast beets and a few tips to keep your kitchen and hands stain-free!

Roasting beets or any vegetable is my number 1 solution to ensure a delicious and healthy side dish everyone will enjoy and possibly even ask for seconds! 

I typically like to use them for a few meals; dinner one night and leftovers are stowed away for meal prep salads like this one.

No matter what you’re plans are, I’m sharing two simple methods to make roasted beets a regular item on the menu.

Easy Roasted Beets

If you like fork-tender veggies with a bit of caramelized flavor roasted beets are the way to go!

Aside from their beautiful purple color and hearty texture, beets are an excellent source of vitamins and minerals such as potassium, iron, and vitamin C.

Roasting veggies also means less hands-on work, which makes this a great recipe for meal prepping. Just peel and chop the beets and other veggies all at once, toss them onto the sheet pan, drizzle with olive oil, season, and let the oven do the rest.

In the meantime, you can move onto other recipes or household tasks, and you have healthy side dishes for the week!

What do Roasted Beets Taste Like?

Roasted beets taste nothing like the ones from the can, and if that’s the only way you’ve ever eaten beets, my friends, you are in for a treat.

By roasting the vegetables, you extract the caramel and sweetness they naturally contain. They are slightly sweet, savory, and a nutrient-dense option for entrees and topping over salads and power bowls.

How to Prepare Beets

There are 2 simple methods to roasting beets and today, I’m showing you both, step-by-step.

We’ll start with the most commonly used option, which includes peeling and cubing the beets, tossing with olive oil, seasonings, and roasting to perfection.

Granted, the peeling and cubing step can cause vibrant purple stains on your hands and chopping block, which you can avoid by wearing gloves and wrapping the chopping block with plastic wrap or you can proceed to the second method, which we’ll call the “tin-foil method”.

Instead of peeling, the beet is left whole, drizzled with a little olive oil, wrapped in tin foil, and roasted in the oven until fork-tender. While roasting whole beets can take longer, the end result is perfectly tender beets with skins that are much easier to remove.

Do You Have to Peel Beets Before Roasting?

Thanks to the tin-foil method, peeling beets before roasting them is optional. While you’ll want to remove the skins after cooking, they come off MUCH easier and make less of a mess if you hold the cooked beet with a paper towel and peel with your free hand.

How to Bake Beets Step By Step

As promised, I’m showing you step-by-step instructions on how to bake cubed and whole beets in the oven. Grab your sharpest knife and sturdy sheet pan and let’s get to work!

1. Wash and Prep
   Preheat the oven to 375F and line a large baking sheet with parchment paper. 
   Once you’ve rinsed the beets off with water, pat them dry with a kitchen towel. Using a large, sharp knife, carefully remove the stems from the beets. 
2. Peel
   Using a vegetable peeler, remove the skins from the beets and discard. 
3. Chop
   Cube the beets into even-sized 1-inch cubes. Uniform sizes will ensure they all cook at the same time.
4. Roast
   Place the beets on the lined baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat and roast for 30 to 35 minutes or until tender. 
5. Remove and Enjoy
   Give the beets 5 minutes to cool and then serve up alongside your favorite main course or over a salad.

While your oven is on, why not pair these beets with brussels sprouts and butternut squash like this yummy Fall Roasted Vegetable dish. 

How to Roast Beets Whole

Now, let’s move onto the snazzy, new way to roast beets in the oven. Be sure to grab a roll of tin-foil and olive oil, you’ll need them! 

1. Wash and Prep
   Preheat the oven to 375F.
   Once you’ve rinsed the beets off with water, pat them dry with a kitchen towel. Using a large, sharp knife, carefully remove the stems from the beets. 
2. Wrap it Up
   Place 1 beet on a tin foil square, drizzle with olive oil, and season with salt. Wrap the foil tightly around the beet and place them onto a baking sheet. 
3. Roast
   Depending on the whole beet’s size, roast for 35 to 45 minutes or until the beets are fork-tender. If your beets are large, cut them in half and roast as directed to reduce cooking time. 
4. Peel
   Give the beets 10 minutes to cool before unwrapping. 
   Grab a paper towel and a beet then use your free hand to remove the skins, they should slide right off.
5. Enjoy
   Dice the cooked beets and serve with baked chicken or make it a vegetarian taco Tuesday with these Roasted Beet Tostadas! 

Roast beets right along with me in this quick recipe video.

How to Store Roasted Beets

Making a batch of roasted beets and vegetables at the beginning of the week is a smart way to ensure you have healthy options for dinner and meal prep lunches.

Store the roasted beets in an airtight container for up to 5 days. To serve, you can reheat them in the microwave or enjoy at room temperature, there’s no wrong way.

Can you Freeze Roasted Beets?

If you want to make your roasted beets last longer, freezing is always an option. Place a portion into a freezer-safe container or zip bag. Label it with the date and stow them away for up to 2 months.

You can reheat them in the oven at 375F for 10-15 minutes or pop them in the microwave for a minute or 2. The texture will be slightly softer but all the original flavors will be intact.

What to Serve with Roasted Beets

Now that you have a yummy side dish, let’s make this a meal. Select any of the recipes below for a satiating balanced meal with your new favorite veggie: 

• Melt in Your Mouth Chicken
• Juicy Pan Seared Chicken
• Cilantro Lime Chicken with Avocado Salsa
• Savory Oats with Roasted Vegetables- add the beets and carry on

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