One of my favorite root veggies is the sweet, earthy, colorful beet. I use them in a variety of recipes, from salads to sides to vegetarian entrees. For many years I boiled them, which drains out a lot of the flavor. Then one day, a friend served me her favorite beet salad. The beets were rich and firm, bursting with juicy flavor. “I roast them,” she explained. Brilliant! I’ve been roasting beets ever since.
This is one of the first “how to” recipes that I posted on the blog back in 2010. Throughout the years this tutorial has helped countless people learn how to prepare beets in their own ovens.
Naturally I have refined the process as years go by. I have refreshed this post with new photos, tips and tricks I have learned, as well as a video to show you the steps in action.
I also thought it would be helpful to link to some of my favorite roasted beet recipes. Here are a few delicious ideas:
Beet Tartare with Goat Cheese & Candied Nuts | Tori Avey
Richard Simmons Beet Bowl Salad | Tori Avey
Roasted Beet Salad with Blue Cheese | Recipe Girl
Middle Eastern Roasted Beet & Red Onion Salad | Tori Avey
Green Bean Beet & Pistachio Salad | Tori Avey
Orange & Beet Salad | Simply Recipes
Roasted Beets with Tahini & Pine Nuts | Tori Avey
In addition to being tasty, beets are very nutritious. They contain powerful nutrient compounds that help protect against cardiovascular disease, high blood pressure, birth defects and colon cancer. They are rich in folate, potassium, and fiber too.
In this post I will walk you through how to roast beets with a step-by-step video and photo tutorial. 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 covered baking dish. I am working to remove aluminum foil from the majority of my recipes, and I learned that a heavy covered casserole or Dutch oven brushed with olive oil works just as well for this type of roasting.
Same tasty results, less hassle and waste. Let me know if you have a chance to try it!
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How to Roast Beets
Ingredients
- 4 pounds beets, any color - you can roast more or less as needed
- 2 tablespoons olive oil, or as needed
NOTES
Instructions
- Place a rack in the center of your oven and preheat the oven to 450 degrees F. If using a covered oven-safe casserole dish or Dutch oven, brush the inner surface of the dish liberally with olive oil. If using a 9x13 baking dish, brush it liberally with olive oil.
- As the oven is heating up, 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.
- Scrub the beets clean. 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 casserole or baking dish. Cover with lid. If using a 9x13 baking dish, you will need to cover it with foil. I am transitioning out of using foil in my cooking, so I prefer the covered dish.
- Place the covered dish in preheated oven. 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 are tender.
- After cooking, uncover the beets and allow to cool for 5-10 minutes until 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, all of them are messy. Beets have a lot of pigment, which tends to stain everything it comes into contact with, including your hands. You might want to wear an apron when peeling your beets, to protect your clothes from stray beet juice droplets.
- Some cooks recommend scrubbing the beets gently with a kitchen towel (that they don't mind staining) to remove the skin. Others use plastic gloves to protect the hands. 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, apply lemon juice.
- 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. Search my blog for "beets" and you'll find many tasty recipes for this beautiful ruby-colored roasted root vegetable!
Nutrition
tried this recipe?
Let us know in the comments!
I’ve used your recipe many times to make roasted beet soup (YUM); along with roasted garlic, roasted carrots, and roasted potatoes. This method of roasting the beets is wonderful. Thank you!!! Never tried freezing them after roasting, have you? I just wondered if they would become too soggy?
You’re welcome! I have never frozen beets, actually!
Yum!!! This is my steadfast beet recipe, large or small! Cast iron dutch oven is perfect, no stains (as I found with white pyrex, don’t do it!)
I even like them skin on, just top and tail. Wonderful!
So glad to hear it! I meant to update this post – you can also line a lighter colored baking dish with a couple of layers of parchment, to avoid staining.
So simple! Wonderful. Thank you Tori!
I baked my 6 beets (baseball size) in foil like a baked potato. I had cut the greens & root tail off before I read the entire instructions. I washed them very well and then them buttered before wrapping in foil.
As I said earlier, did not read instructions all the way. 375* and it took 2 hours to bake. Delicious!
Yes!!! Thank You!! Finally!! Tried several times roasting beets on baking sheet covered with foil. Never came out the way the way the recipe said it would; tender when pierced easily through to the center and the skin easy to peel off.
Baked about 4 pounds (for use in more than one recipe) coated with a little olive oil and salt in a 400 degree oven in a 11″ stainless steel pan with a tempered glass lid . Lost track of time how long it took. Started checking after 50 minutes (medium sized beets), then checked around every 10 minute after, adding a little more oil until done.
If I were not preparing them for a dish for company, I might consider only cutting off root and stem ends and leaving the rest of the skin on (unless the skin easily peeled off).
So glad this was helpful!
Delicious! They are way sweeter this way than boiling them. I like baking them this way better than putting them in foil. Make sure to rinse them well after roasting because beets seem to retain a little grit.
Do you have to remove their skin once cooked? Is there a way to cook them like roast potatoes and other roast veggies?
You don’t have to remove the skin, but it makes the texture nicer. You can dice them and roast the small pieces, just be prepared for it to get a little messy and for the beets to lose some of their juice while cooking if you go this way. Use parchment paper on the roasting pan for easier cleanup.
I use a vegetable peeler and peel them before I bake them.
How long can roasted beets stay in the fridge?
Hi JJ, Tori’s assistant Ashley here. Roasted beets will keep for 3-5 days in the fridge.
delicious! i’m using mine sliced over pile of fresh spinach leaves, crumbled feta cheese, toasted pine nuts and balsamic vinaigrette ! ? Yum!
If you boil beet in their skins, they retain their colour and flavour, but they still don’t taste as good as baking.
Thanks for the recipe! I thought I had overcooked mine yesterday, but they turned out great! I served them with an arugula salad that had a blue cheese vinagrette dressing and candied pecans. 🙂
Hi Tori. Roasted beets are great. I try to get freshly dug large beets. Prepare them as you do, then wrap each individually in foil and roast. Not using oil makes them easier to peel and not using a baking dish saves on washing up.
Alan
OMG… I have loved beets of any type since I was a little girl and this is the easiest recipe for roasting beets and they are so yummy! They actually taste sweet. I used a pair of kitchen yellow gloves that have a little bit of texture on them and the skins fell right off in cold water. Alene
Hi Tori,. I tried your recipe of roasted beets. I cut the greens and the stem off before I read the entire recipe, but the beets were very yummy. Thank you for your help. ?
Most here in Australia have only ever eaten beetroot (the Australian name for them) sliced and pickled, and tinned more often than not.
My mother used to do them in a pressure cooker, which will do them very quickly and will also preserve the juices and flavour. For the record, I’ve personally never boiled them, if I’ve not had a pressure cooker I’ve steamed them.
Roasting seems like an even better way, and I’ve bought two to practice on. Since roasting potato for things like gnocchi is the recommended method, I’m sure I’ll be always roasting beetroot in the future.
I have roasted beets for many years, and even this year served them at our 45th reunion supper. They were surprised at my selection but they loved them. Really simple and straight forward…peal the skins off and section and roast in their own juices. Beet have their own magic, embrace it.
I’ve loved every one of your recipes that I’ve tried and now your middle Eastern recipes are the only ones I use! Babaganoush is my all time favorite !
I love beets and I have found the most simple way to do them. I just wash and put in my slow cooker on high for about two hours just with a little bit of water. If you peel them right away the skin just falls off. I don’t see any difference in the taste but others might.