Roasted Beets are simple, earthy, and naturally sweet with a deep, caramelized flavor that comes alive in the oven. This dish celebrates the beet’s natural taste with minimal ingredients and can be served as a warm side, added to salads, or even blended into spreads. Roasting brings out their sweetness while keeping them tender on the inside and crisp around the edges.
Cooking Time: 45 to 50 minutes
Servings: 4
Ingredients:
4 medium beets (red, golden, or a mix)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon balsamic vinegar or lemon juice (optional, for brightness)
1 teaspoon fresh thyme or rosemary (optional)
Instructions:
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Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
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Prepare the beets: Wash and scrub the beets thoroughly to remove any dirt. Trim off the tops and roots.
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Peel and cut: You can peel the beets before roasting or after—both ways work. Cut them into evenly sized wedges or cubes for even cooking.
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Season: Place the cut beets on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Add herbs if you’d like extra flavor.
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Roast: Spread the beets in a single layer. Roast for about 40 to 50 minutes, flipping halfway through. They’re done when tender and lightly caramelized at the edges.
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Finish and serve: Remove from the oven, drizzle with balsamic vinegar or lemon juice for brightness, and serve warm or at room temperature.
Nutrition (per serving):
Calories: 120
Protein: 2g
Carbohydrates: 15g
Fat: 6g
Fiber: 4g
Sodium: 200mg
Tips:
Leave a bit of the beet skin on during roasting to help preserve their nutrients and color.
If you prefer no mess, roast whole beets wrapped individually in foil, then peel once cooled.
Add crumbled goat cheese, walnuts, or arugula for a quick beet salad.
Golden and red beets can be roasted together—just keep them separate if you don’t want the red color to bleed.
Store leftovers in the fridge for up to 4 days; they taste great cold in salads.
