How to Roast Beets

One of my favorite root veggies is the sweet, earthy, colorful beet. Jews and beets go way back; they’re mentioned in Yiddish literature dating all the way back to the Middle Ages. Russian and Polish Ashkenazi Jews have used the beet for centuries to make borscht, a bright-red soup made from pureed beets. Moroccan Sephardic Jews enjoy beets in salads and cumin-spiced soups. Beets even play a part in the Rosh Hashanah blessing.

Beets also happen to be super healthy. They contain powerful nutrient compounds that help protect against heart disease, birth defects and colon cancer. They’re rich in folate, potassium, and fiber too.

But how to prepare them? For many years, I didn’t bother to learn. While I love their flavor, I’d often take the lazy way out and buy canned or pre-peeled salad beets from the produce section. Then one day, a friend served me her favorite beet salad recipe. The beets were rich and firm, busting with juicy flavor. I asked her how she’d prepped the beets for the salad… the only way I knew was boiling, which seemed to drain out much of the flavor.

“I roast them,” she replied. “It’s super easy.”

And I’ve been roasting them ever since! My friend taught me to roast them in the oven, wrapping each beet individually in foil. Over time I have simplified her process by placing the beets in a foil-lined baking dish. Same tasty results, less hassle and waste.

Never roasted a beet? It’s simple! Just follow these steps.

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How to Roast Beets


  • Up to 4 lbs beets, any color

You will also need

  • 9x13 baking dish
  • Aluminum foil
  • Wooden skewer
  • Tongs
Total Time: 45 Minutes
Servings: Varies
Kosher Key: Pareve
  • Place a rack in the center of your oven and preheat the oven to 450 degrees F. Line a 9x13 baking dish with foil.
  • As the oven is heating up, prep your beets for roasting. Use kitchen shears to trim leaves and upper stems of the beets, leaving about 2 inches of the stems intact at the top of each beet. Do not trim the tails of the beets; if you do, you’ll lose precious juicy flavor that will drizzle out of the trimmed tails during roasting. Gently scrub the beets clean and pat dry. You want to get the dirt off of them, but you don't want to scrub the skin off-- it will help to hold the juices in while the beets roast.
  • Place the beets in the a single layer in the bottom of the foil lined baking dish.
  • Cover the baking dish tightly with foil.
  • Roast the beets in the oven for 45 minutes to 2 hours (very large beets may take even longer). Use a pair of tongs to flip the beets every 30 minutes to make sure they roast evenly on all sides. Roasting time will depend on the size of your beets; small young beets are more tender and take less time to roast, while larger beets take longer. Start checking your beets for doneness at 45 minutes by piercing the largest beet in the bunch with a wooden skewer. If the skewer easily and smoothly glides through the center of the beet, they’re ready. If not, roast another 10 minutes and test again. Continue to test until they're ready.
  • After cooking, uncover the beets and allow to cool for 5-10 minutes till you can easily handle them. Cut off the beet stems and tails.
  • Peel the skin from the beets while they are still warm. There are many different ways to peel a beet, and all of them are messy. Beets have a lot of pigment, which tends to stain anything and everything it comes into contact with, including your hands. Some cooks recommend scrubbing the beets gently with a kitchen towel to remove the skin (make sure it’s a towel you don’t mind staining red). Others use paper towels or plastic gloves to protect the hands. I’ve tried using gloves, but they make gripping the thin slippery skin more difficult. I prefer simply removing the skin with my bare fingers under cold running water; the skin slides off easily this way, and the red beet juice comes off of my hands with a few soap-and-water washes. For stubborn skin stains, I apply a little lemon juice. You might want to wear an apron when peeling your beets, to protect your clothes from stray beet juice droplets. If your fingers get a little stained, don't fret-- it will wear off in a day or two.
  • By the end of this process, you will have some beautifully roasted beets! And once they're roasted, there are endless ways to prepare and enjoy them.

Comments (27)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    thanks for the info gonna have to try it out I am addicted to beets but I ususally open a can and eat them right out of the can yummy but natural cooking is going to be awesome cant wait…

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I do the same thing except I drizzle them with extra virgin olive oil and sprinkle with sea salt and ground pepper before I roast them. Super yummy!

  3. I live on a farm & love beets, especially pickled beets. They are a little difficult to grow. It’s important to make sure you have seed for the current year….When I was little my mom told me to eat them & they would make me pretty. I would look & see no difference. Now I know she meant from the inside to the outside. Smart mom.

    1. Yes, as well as, ahem, number 2….I freaked a little til I realized I had been eating lots of beet salad.

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I use to peel and cut off the ends before roasting. Tried your method an there is NO comparison!! So moist and tender. Thanks. Love your beet/mint salad recipe!

    Really enjoy the step by step pics….makes me confident of what it should look like!

  5. I love beets too, but actually fell in love with the Golden variety. They are super sweet and you don’t have the same problem with the extreme colorant from the red type. Problem solved…. try the golden beets!

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I LOVE Beets and I can’t wait to try roasting them and making the Beet Salad. I love your photos showing how to make it too. Thanks!!

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This is exactly how i roast the beets..sometimes I cut the beetsin big cubes,add a dressing and roast…serve with yogout…

  8. Any tips on how to store the roasted beets if I don’t use them all at once? How long will they keep? I like to use them in a kale salad I make, but it only calls for a couple at a time, and this seems like the sort of thing where you’d want to make a bunch at once if they can keep well.

    1. Hi Margery, roasted beets keep quite well refrigerated in a sealed plastic bag with the air removed. Though I don’t have a specific length of time to recommend keeping them, in my experience they keep well for at least a week after roasting. Best if you keep them whole, and slice them just prior to serving… they tend to hold on to their natural juices more that way.

  9. Hello Tory
    I usually cut the beets and roast them with olive oil, but without covering them. Is there a benefit to covering them?

    1. Hi Ruti, I prefer roasting them whole rather than cut, it preserves precious juices and makes for a more flavorful end product. I cover the whole beets because they roast faster that way; I assume the same would be true for cut beets, but I definitely suggest you try roasting them whole once to see what a difference it makes!

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Roasting beets is a great way to consume them. I love this recipe. Thank you.
    I always buy small beets so that I have the option to eat raw or roasted.
    The small beets are super sweet without any dressing. But there is an old Mexican recipe for raw beet salad that is very good if you don’t like plain beet as much as I do. Clean, remove skin and slice beets as thin as possible. Layer beets with orange slices, banana slices and nuts of your choice as many times as you have ingredients and room in the bowl.Drizzle a good honey over the top of the layers. This is beautiful in a clear compote bowl. There may have been fresh pineapple slices in the original recipe. I make this at Christmas. Hard to find good, fresh pineapple sometimes.

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tori,
    As total novice, I followed your instructions exactly, and the beets turned out better than I could have possibly expected. Out of the oven and cooled, they peeled very easily and cleanly, and actually the “mess” was minimal – no stained clothes or hands.

    Then I followed your green been and pistachio recipe, which was delicious!

    Many thanks,

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Vegan looking for simple vegetable recipes. Hit the jackpot here. Thank you so much for beets. cauli, and eggplant. With winter approaching, perfect time for lighting up the stove. Rate your site 5 stars.

  13. I just want to comment on two things, I don’t bother with the foil I just pot the beets in my covered cast iron baking dish rubbed with a bit of olive oil (forget about using virgin, the flavor doesn’t survive the high heat. I use the oil only to prevent sticking which sometimes happens without it. I set the oven to 400 which takes about an hour for a 3-4 inch batch of beets to cook. I use a bit of used foil to get a tighter seal if I use one of my smaller all ss pots with a tight lid as a roaster for smaller batches. Also I don’t cut off the upper portion, I used to but it isn’t necessary the stem pushes off as you can see in that one picture you have and what is beneath is just as good as the rest, why waste it?

  14. Every summer I refer to this instruction. Over the winter, I forget how to do this. Then when summer comes to the northeast, and the Farmers’ Market offers beets, I call up this and am ready to enjoy beets again! Thanks, Tori!!

  15. I look forward to trying this roasting method. I have always boiled my beets. As a single senior I always have more than I can eat and I only pickle of few jars, enough for Thanksgiving and the Christmas season so I slice and bag the remainder in meal size packages and freeze. They are still quite tasty. I hope the roasting method will give me the same ease of storage. Thank you for the info.

  16. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    First time roasting beets and loved this pan roasting idea! Also your tip to remove skins under cold running water – easy breezy and no figure tip stains. Thank you!!!!

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