Today’s roasted beets recipe is quick and easy, and promises to fully pull out all the earthy sweetness of beetroot. It’s so versatile and can be added to big meals or work as a tasty topper in salads.
With a simple cooking process, this recipe is straightforward while also providing nutritional goodness and flying flavors. The roasting method helps concentrate the beetroot’s flavors and saves you time as the oven does most of the work.
Are Beets Good for You?
Yes, they are.
Beetroot is a nutritional powerhouse. It’s low in calories and packed with nutrients and antioxidants.
This plant has been shown to have wonderful effects in reducing inflammation and improving digestion. Being rich in nitrates, beetroot can also help lower blood pressure and reduce the risks of cardiovascular diseases.
Beetroot is mild-tasting and loaded with nutrients, it leaves you plenty of room to intensify the flavor all you want. Here are the most noteworthy nutritional values of beets.
A cup of raw beets (136 grams) provides only 58.5 grams of calories. They make a wonderful ingredient in literally any recipe without the fear of piling on the calories.
Beetroot is naturally sweet. One cup of raw beets has 9.19 grams of sugar which your body needs for energy.
The carbohydrate content of one cup of raw beets is 13 grams. In which, dietary fiber takes 3.81 grams.
Beets provide you with many essential vitamins and minerals— seemingly almost all that your body needs. Beets can contribute to 6% of the RDI for vitamin C, 20% for folate, and 3% for vitamin B6.
Types of Beets
Our roasted beets recipe is adaptable for any kind, any size, and any color of fresh beetroot. Of course, canned beets can also work wonderfully in this, but in our honest opinion, fresh beets surely taste better.
Now, here are some tips when buying beets:
First, you always need to pick the beets up with your hand to feel their weight and size. Make sure to choose the ones that are unblemished and feel heavy and firm.
It’s even better if their green leaves are still attached— their leaves tell you if they’re fresh or not. Plus, the leaves are also delicious in other recipes.
The best beets always come with flourishing dark green leaves rather than wilted leaves. Keep this in mind to make wise choices when shopping.
Red beets are the most common variety used when it comes to roasted beets. It’s also our choice when making this recipe.
Roasting is surely the best way to cook red beets as they’re sweet and pretty rock-hard. By roasting, beets can preserve their natural flavor but gain a more tender texture.
In comparison to red beets, golden beets are less sweet but much softer. They’re recognizable by their bright yellow skin and most favorable in salads.
Chioggia is a sweet heirloom beet from Italy (yes, it bears the same name as a seaside town in Venice). It’s famous for its special appearance with a red and white swirling pattern that looks just like candy canes.
4. Baby Beets
Basically, baby beets are beets that are harvested at a young age. Their size is equivalent to that of a ping-pong ball.
Baby beets often come with a subtle taste. They’re the best choice for recipes that require steaming or baking with delicate taste and texture.
How to Roast Beets in the Oven
Roasting is a great method to intensify the earthy flavors and sweetness of vegetables. It’s super straightforward with only a few steps.
Prep: Scrub beets to remove any dirt, trim off the tops and bottoms. Peel and chop beets, carrots, and sweet potatoes into chunks. Slice the onion vertically into quarters and peel apart the layers.
Preheat the oven to 400℉. Line a baking dish with parchment paper then set aside.
Mix the spices: In a small bowl, mix together ground black pepper, olive oil, thyme, garlic, and salt.
Marinate: Transfer beets, carrots, sweet potatoes, and onion to the baking dish. Brush all the vegetables with the spice mixture.
Roast: Remove the onion from the baking dish and set aside for later. Spread the remaining vegetables out evenly and roast for 15 minutes in the oven.
Add onion to roast: Add onion to the baking dish and continue to roast everything together for 15 more minutes.
1. In Foil
Roasting beets in foil helps keep them moist and prevents the vegetable juices from staining the baking dish. You only need to do one step for this— fold the foil over the baking dish and seal it closed.
If time’s running short and you’re planning to cook several dishes at once, here’s a simple suggestion. Simply tuck the beets into the oven to cook alongside other dishes (of course in separate dishes/containers).
This is also when foil wrapping shows its marvelous support. Foil will protect the beets from unwanted odors it might get from other foods that are cooking in the oven.
2. How Long to Roast Beets
Fresh beets are pretty rock-hard crunchy, so for easier digestion, they need to be roasted until silky and tender.
In this roasted beets recipe, we finish cooking within 30 minutes. Though different ovens heat up at different temperatures, we still have a general way to check for doneness.
You’ll easily know whether the beets and other veggies are done by poking them with a fork or a skewer. If it can push through smoothly, you’re good to go.
The roasting time also depends on other factors (if there’s any). To roast them faster, you should chop the beets smaller.
If you roast beets together with other foods that are cooking at a lower temperature, simply prolong the cooking time.
3. How to Peel Roasted Beets
Our roasted beets recipe is written for pre-peeled and pre-chopped beets. Doing this, we can cut down the roasting time and allow the spices to absorb better, bringing out deeper flavors.
Truth be told— you can only peel roasted beets if you roast them as a whole. And here’s how to do it:
First, when prepping the beets, keep the root, and leave a small part of the stalk on. Drizzle the beets with a tablespoon of oil before roasting to prevent them from drying out.
Let the roasted beets cool down so your fingers won’t get burned when rubbing off its skin. Consider wearing disposable food prep gloves to avoid staining your hands.
What Goes Well with Beets?
With a mild earthy flavor, roasted beets can easily be made into salad toppings and fritters. The flavor combination can be made more diverse with extra ingredients.
Carrots and beets make a popular combo as they both have natural sweetness. They’ve teamed up in countless recipes, and this roasted beets recipe is no exception.
The best thing is that carrots roast at the same heat and for an equivalent amount of time as beets. Not only do carrots add color and nutrition to the dish but also lend it more flavors— tasty and convenient!
2. Sweet Potatoes
As beetroot is earthy and mild-tasting, it easily works with many types of vegetables, including potatoes of all kinds.
Sweet potatoes add more sweetness and texture to this recipe. For the record, other root vegetables like parsnips and turnips also make a great accompaniment.
Beets are adaptable with potatoes of many kinds.
Unlike sweet potatoes, potatoes will make the overall taste of roasted beets less sweet. Simultaneously, you’ll get tender little chunks to munch on.
4. Goat Cheese
Goat cheese is creamy and super flavorful, making it an excellent pair if added with roasted beets. When enhanced with spices and herbs, this white cheese will lend a beautiful touch of creamy freshness and tartness.
Can You Freeze Beets after Cooking?
Yes, you can. Roasted beets are freezer-friendly and can be reheated in the microwave, oven, or on the stovetop within minutes.
How to Store Roasted Beets
To store roasted beets, let them cool down to room temperature first. After that, transfer them into freezer bags or airtight containers and refrigerate.
How Long Do Roasted Beets Last?
Roasted beets can last up to 5 days in the fridge and 2 months in the freezer.
This dish is super versatile and flexible in use, so feel free to make it ahead and store in batches. That way you’ll always have nicely roasted vegetables ready in minutes for a side or toppings for a quick salad.
Healthy Roasted Beets RecipePrint RATE
- 16 oz beets raw
- 6 oz carrots raw
- 6 oz sweet potato raw
- 6 oz onion
- 2 tbsp olive oil
- 1 tsp ground black pepper
- 1 tbsp thyme
- 2 tsp garlic minced
- 1/4 tsp salt
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- Scrub beets to remove dirt, trim off tops and bottoms. Peel and chop beets, carrots, and sweet potatoes into chunks.
- Slice the onion vertically into quarters and peel apart the layers.
- Preheat the oven to 400℉. Line a baking dish with parchment paper then set aside.
- In a small bowl, mix together ground black pepper, olive oil, thyme, garlic, and salt.
- Transfer beets, carrots, sweet potatoes, and onion to the baking dish. Brush all the vegetables with the spice mixture.
- Remove the onion from the baking dish and set aside for later. Spread the remaining vegetables out evenly and roast for 15 minutes in the oven.
- Add onion back to the baking and continue to roast everything together for 15 more minutes.
- Serve hot.
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