These roasted beets are for everyone! If you already enjoy beets, this foil-free, no-peeling-required roasted beet recipe will likely become a favorite. If you haven’t warmed to beets yet, this roasting method might change your mind.
These beets roast to lightly caramelized exteriors with tender, concentrated flavor. They have a pleasant bite without becoming crispy. I don’t love beets in every dish, but these are dangerously good — I often have to stop myself from eating the whole pan before dinner.
No peeling required. Simply scrub the beets thoroughly before roasting; the skin is edible and largely disappears during cooking.
The trick is a slightly lower temperature. While I roast most vegetables at 425°F, beets benefit from a gentler 375°F so they stay tender rather than developing a crisp exterior.
Watch How to Roast Beets
How to Serve Roasted Beets
Serve these roasted beets simply as a side, or dress them up as shown in the first photo with fresh dill, chives, crumbled goat cheese and a generous drizzle of thick balsamic. They also work beautifully on hearty salads or as one component of a composed plate.
Below are flavor pairings and ideas to help you customize them.
Flavors that pair well with roasted beets:
- Bold greens such as arugula or collard greens
- Avocado
- Vinegars like balsamic, red wine or apple cider
- Black pepper
- Carrots
- Creamy cheeses and dairy — feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream or plain yogurt
- Fennel
- Fresh herbs — dill, basil, chives, mint, parsley, cilantro, tarragon or thyme
- Honey or maple syrup
- Citrus — lemon or orange
- Lentils make a great hearty base
- Nuts and seeds — pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas or sunflower seeds
- Onions — especially green onions, red onion or shallots
More Irresistible Beet Recipes
- Colorful Beet Salad with Carrot, Quinoa & Spinach
- Gaby’s Roasted Beets and Labneh
- Simple Beet, Arugula and Feta Salad with Balsamic-Thyme Dressing
Craving more roasted veggies?
Roasting is an easy way to transform vegetables. Try these options for more inspiration:
- Roasted Asparagus
- Roasted Broccoli (plus variations)
- Roasted Brussels Sprouts
- Roasted Carrots (three ways)
- Roasted Cauliflower (four ways)
- Roasted Green Beans
- Roasted Potatoes
- Roasted Sweet Potatoes
Please let me know how your beets turn out in the comments! I always enjoy hearing from readers.
Perfect Roasted Beets
- Author: Kathryne Taylor
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
4.8 from 122 reviews
Learn how to roast beets with this straightforward recipe. No foil needed. Slice the beets and roast them like other vegetables for concentrated flavor. This recipe yields four side servings and fits well on a half-sheet pan.
Ingredients
- 1 ½ pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt, or to taste
Instructions
- Preheat the oven to 375°F and line a large, rimmed baking sheet with parchment for easier cleanup. Scrub the beets thoroughly with a vegetable brush under running water; there is no need to peel them.
- Trim each beet by slicing off the base to create a stable, flat surface and removing any narrow, pointy ends. Place the beet flat-side down and cut it in half, then slice into evenly sized wedges about ½ to ¾ inch thick at the widest edge.
- Arrange the beet wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly, then spread them into a single layer on the pan.
- Roast for 35 to 40 minutes, tossing once halfway through, until the beets are easily pierced with a fork. Taste and adjust seasoning with more salt if desired, then serve.
Notes
Yield notes: If you roast less than 1 ½ pounds at a time the pieces will have more space and may finish sooner. To double the recipe, use two baking sheets placed on the lower and upper thirds of the oven and swap their positions once during cooking.
Nutrition
The nutrition information provided is an estimate from an online calculator and is not a substitute for professional nutrition advice.
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean