Simple roasted beets are made with just beets, salt, and oil. This is my go-to beet recipe all fall long!
This Simple Roasted Beets recipe is just about the only beet recipe you need in your life (except for maybe pickled beets – those are good too). So many people tell me that beets taste like dirt to them, but I think you’ll change your mind after you have them roasted with a little olive oil and kosher salt. The simplest things are often the best.
I do love beets, and if you ask me, 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 leftover, they are excellent served cold in salads.
I have beets coming up in masses in my garden, and this is what I do with them over and over again. My kids will even eat them when they are hot off the pan and just a little crispy around the edges. I’m telling you, I aim to make a beet fan out of you and this is where it starts.
Tips and Tricks to Making Simple Roasted Beets
- 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.
- 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.
- Did you know that beets are high in fiber, potassium, vitamin C, and magnesium? Now you do!
- 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 wilty greens and soft beet roots (the part we eat).
- Did you know that 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 up with olive oil and salt. Small leaves are good raw in salads too.