How to Roast Beets

By Sally Cameron on October 07, 2012

basics and how-to, the daniel plan, vegan, vegetables, vegetarian,


Beets are a love-hate vegetable. People seem to be either in the “dirt” camp (hate them) or the “earthy” camp (love them).

Even though my husband hates them, I love them and often roast fresh beets for myself. I add roasted beets to salads or enjoy them as a side dish. Beets are super nutritious and a great way to add more vegetables to your diet, plus they are easy to make.

Beet Lovers Unite!

Last weekend we joined friends for a casual, family dinner. I had a container of roast beets in the fridge, so I took them along to add to our salad. Being fellow beet-lovers, they were happy I’d brought them. They loved them but never made them at home, until I explained how easy they were to make.

Nutritious Beets

Beets are a good source of folate, magnesium, dietary fiber, potassium, vitamin C and other minerals. You can always find the deep purple-red beets, often golden beets and occasionally the eye-catching, red candy-striped Chioggia.

How to Handle Beets

Beets have high staining power, so handle them with care. Wear a full cover apron and have paper towels handy. I always keep a box of disposable food handler gloves in the kitchen for such uses.

Colorful Beets in Foil, Ready to Roast

How to Roast Beets

Wash the beets, then trim the leaves and stems close to the top of the beet root. Dry them with paper towels. Place a double thickness of heavy aluminum foil on the counter, place beets in the center, drizzle with oil ( I use olive oil) and wrap them into a tightly sealed packet.

Roast beets at 400 degrees for 45-60 minutes or until you can pierce them through with a sharp paring knife. Timing will depend on the size of the beets. When the beets are tender, remove them from the oven and cool until you can handle them.

Rubbing the Skins off Roast Beets

To remove the skins, rub the skins off with paper towels until the beet is smooth. If you have disposable food handler gloves, wear them to prevent your hands from staining.

If you don’t have gloves, scrub your hands with soap and water right away and most of the stain should come off.

Serving Ideas – Salads or Side Dish

Cut the cooled beets into quarters and refrigerate them for 4-5 days. Add to salads or enjoy as a side dish. My favorite salad is roast beets on tossed greens with a light vinaigrette and a little goat cheese. Orange segments, a sprinkle of pine nuts and some fresh chopped mint leaves add beautiful color and flavor.

To serve roast beets as a side dish, sprinkle with fresh chopped chives and drizzle with a little good olive oil, salt and pepper.You can also make a vinaigrette with a title Dijon mustard to toss the beets with. The mustard is a great addition.

Roasted Red and Golden Beets


Leave a Comment
Madonna | October 7, 2012 at 9:05 pm

I always hated beets until I tasted them roasted. Now I love them with goat cheese. I had only known them as canned before and thought them inedible. The person that came up with the canning method has a lot of explaining to do. Thanks for another keeper.

Debbie Burgess | October 8, 2012 at 4:42 am

This is the way I do my beets. They are unbelievably sweet when roasted. I like your recipe, too.

Another yummy thing to do is saute the greens and plate them up with warm sliced beets over top. Dress with crumbled goat cheese and a drizzle of really good balsamic vinegar. Sprinkle some pepitas over the salad for a bit of textural contrast (crunch). There; you now have a Warm Beet Salad with Chevre and Balsamic Vinegar.

Michelle K | October 18, 2012 at 2:50 pm

Madonna, your comment really got me laughing; and I agree!

Very timely recipe Sally as I just this week got 2 batches of beets in my organic veggie box. It will be my first time roasting them, and I look forward to following your recipe and tips, thank you!

Jamie | October 21, 2012 at 9:03 am

I start with the olive oil and salt then add a table spoon or two of Balsamic Glaze, it really brings out the sweetness of the beets.

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