Oven roasted beets have a tender texture and sweet, rich flavor. If you’ve wondered how to roast beets, I’m going to show you! They’re super easy to make and so great for tossing in salads, pickling, or glazed for a dinner side.
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I know beets are a hard sell for so many people, but I love them. And they’re so good for you – loaded with potassium, iron, and fiber, and low calorie. They get a bad rap because people think they taste like dirt, but I think that’s because they’re not cleaned and prepared properly!
Start by making roasted beets and then you can use them in so many ways. I could literally snack on pickled beets every day or make a lovely arugula beet salad for lunch, or my favorite cucumber beet salad (which even sworn beet haters enjoy!)
Helpful Tips
- What to look for when buying beets. Choose ones that are unblemished, firm but tender to the touch, not soft or mushy.
- Scrub them clean first. Beets grow in the ground and are dirty, so make sure you wash them extremely well before they get cooked.
- Lop off the leaves attached, but don’t toss them. Treat the leaves like you would spinach, kale, or your favorite leafy green.
- No need to peel the beets before roasting. When they’re done cooking, their skins basically just rub off with little effort using gloves or a paper towel.
- Roast them whole in foil. Beets are super dense all the way to the center, so don’t bother cutting them. Wrap them loosely in foil, which helps them steam and concentrates their flavor.
- Roast them alone or with other things. You can roast as few or as many beets as you like by themselves or in conjunction with anything else you might be cooking (bread, roasts, casseroles, etc.) The oven temperature is very forgiving.
- Size doesn’t affect the roasting method. It doesn’t matter what size the beets are – small or large – the time might vary, but the roasting method is the same.
- They’re so pretty, but also stain. Cooked beets love to stain your skin and clothes, so have some food prep gloves or paper towels available.
How To Roast Beets
Ingredients
- 4 medium beets
Instructions
- Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
- If the beets still have their leafy tops, cut off most of the leafy tops, but leave yourself enough to grip onto (about an inch), then wash and scrub the beets thoroughly.
- Individually wrap each beet loosely with foil (no need to peel or dry them first) and transfer them to the baking sheet.
- Roast until you can easily slide a skewer to the center without any resistance, about 1 hour for medium sized beets. (If your beets are really small, start checking after 30 minutes. You don’t want them to dry out or scorch on the bottoms.)
- Let cool 15 minutes or so, then trim the stems and root ends. Use a paper towel or food prep gloves to rub off the skins. They will come off quite easily! (If not, use a vegetable peeler, but be gentle.)
- Quarter, slice, or dice your roasted beets for whatever recipe you're using them for.
Video
Nutrition
Other Notes
How To Store Roasted Beets
Once roasted, cooled, and peeled, you can keep them whole or slice them up and refrigerate in airtight container for up to 1 week. They also freeze well for several months. Quarter, slice, or dice them and place in freeze-safe storage bags.
More Beet Recipes
- Pickled Beets
- Beet Hummus
- Maple Glazed Roasted Beets
- Pasta with Beet Cream Sauce
- Air Fryer Beets
- Baked Beet Chips
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Roasted beets last night using your method, Absolutely delicious!
Easy to do and delicious results. I use this method frequently now.
Is it possible to roast in foil using my air fryer? I’m thinking just reduce the temp to 375°
I’ve never tried this and would have to test it before I can advise.
Roasting some now from the Farmers Mkt and will make pickled with the larger ones and toss in salads with the smaller. So easy !!!
I did this this spring with a small batch,but now I have a sink full, could I put them in a pan with foil over the pan and roast them that way?
I have used this recipe for the past 3 years. The beets have more flavor in comparison to boiling. I buy a large quantity once a year, bake them as instructed and package them in 1 quart freezer bags (we prefer the wedge cut) I put up enough to last the year. Last year’s batch still taste as good. Just put up this years. VERY happy with this method.
Perfect amount for a 32 oz mason jar
Very easy!
Going to try this recipe but how many pounds of beets .
Terrific and easy.
Hi Amy
I’m wondering if you’ve roasted your beets in foil on the BBQ for this recipe before? I love roasting beets in foil on the barbie with some oil and seasoning a I leave the leaves on to add to the flavour. I grow the cylindrical carrot shape beets and I have a bumper crop this year!
Hi Dave – I haven’t ever tried them on the grill…but now I want to!
First time oven roasting with beets from my weekly CSA share. This method for roasting beets was super easy and they turned out absolutely delicious. I put them to use in the pickled beets recipe from this site too. I don’t think I’ll ever buy canned or jar beets again! Fresh is the BEST!! Thank you for the awesome recipe and instructions.
I’ve got 4 beets in their little foil pouches in the oven as I type this. This is my maiden voyage – always loved eating beets, but never made them. I’m so excited! I may just use them to make your creamy beet sauce to use over pasta!! Thank you for tempting me to dive in!
Omg!! These beets are so… good. Just like what my Mom and Mother-in law used to make. I will be definitely make these again.