Easy Roasted Beets
on Oct 27, 2017, Updated Aug 22, 2024
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These easy roasted beets are made with beets, salt, and oil. It’s my go-to beet recipe, which is simple and never disappoints! If you’re searching for a healthy, simple vegetable side dish, these roasted beets are definitely contenders.
Beets always get a bad rap. Some people harp on them and say they’re too difficult to make, while others complain about their flavor and texture. I happen to love, love, love beets, and I’m pretty sure this recipe could change all those haters’ minds! If you ask me, roasting beets is the best way to cook them. It makes them candy-sweet and the perfect side to really any meal.
If you’ve ever said (or thought) that beets taste like dirt, olive oil, and kosher salt may do the trick and show you the light. We have beets growing in droves in my garden, so I’ve learned to work with them and perfected this recipe. Even my kids love them hot off the pan when they’re just a little crispy around the edges.
Table of Contents
Why You’ll Love This Recipe
- This easy roasted beet recipe is one of the easiest and best ways to eat beets. They’re sweet and salty, and they’re a breeze to prepare.
- You’ll make this beet recipe again and again to go with your favorite dinners.
- Roasting them is the absolute best way to cook them. It makes them candy-sweet. These would be perfect as a simple side to just about any meal, and if you have a few leftovers, they are excellent served cold in salads.
Recipe Ingredients
- Beets
- Olive oil
- Kosher salt
See the recipe card below for full information on ingredients and quantities.
How to Make Roasted Beets
Step 1: Wash the outside and give the fresh beets a quick peel
Step 2: Slice uniformly thin (the key to having them cook evenly!)
Step 3: Toss with olive oil and then lay them out on a sheet.
Step 4: Sprinkle with salt, bake and enjoy!
Recipe FAQs
Use a paring knife or a vegetable peeler to remove the skin from the outside of the beet. Both are good options. Cutting beets will stain your hands red and stain any curtains or clothes that might be nearby. Wear gloves if you don’t want red fingers and an apron to shield your clothes if needed.
Yes, you can wash and eat the beet tops too! They are pretty strong as far as greens go but are loaded with all kinds of vitamins and minerals. I use a little in my green smoothies or sauté them with olive oil and salt. Small leaves are good raw in salads, too.
Give the beets a good scrub (like you would a potato) to get any hidden dirt off. I have this little scrubber, and we love it. Then, use a sharp knife to cut off the tops and bottoms (stem and root ends) of your beets.
Expert Tips
- When picking out beets at the store, choose firm ones with nice perky greens on top instead of droopy, wilted greens and soft beet roots (the part we eat).
- Did you know that beets are high in fiber, potassium, vitamin C, and magnesium? Beets are great veggies to incorporate into your diet because they’re low-calorie and a wonderful source of nutrients.
- Just like potatoes, beets are grown underground and they have a tough skin on their surface. It’s important to scrub them well to remove excess dirt and peel the skin before cooking them because it’s pretty tough and unsavory to eat.
More Side Dishes to Consider
Fall Recipes
18 Fall Recipes With Apples
From Scratch Recipes
Watergate Salad Recipe
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
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Simple Roasted Beets
Ingredients
- 4 to 5 beets
- 3 tablespoons olive oil
- Kosher salt
Instructions
- Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
- Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-inch thick rounds and place them in a small bowl.
- Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
- Roast in the hot oven until the beets are fork tender, 10 to 15 minutes. Enjoy hot with additional salt to taste.
Video
Notes
- Use a paring knife or a vegetable peeler to remove the skin from the outside of the beet. Both are good options.
- Cutting beets will stain your hands red and stain any curtains or clothes that might be nearby. Wear gloves if you don’t want red fingers and an apron to shield your clothes if needed.
- When picking out beets at the store, choose ones that are firm to the touch and have nice, perky greens on top instead of droopy, wilted greens and soft beetroots
- Wash and eat the beet tops, too. They are pretty strong as far as greens go, and they are loaded with vitamins and minerals.
Can you use frozen sliced beets and would you have to thaw them first?
I bet you could just toss them in! Might take a little longer to cook but I think it would work.