Roasted Beets Recipe Recipe
Learn the secret to delicious roasted beets without peeling them! Tender and caramelized, these oven-roasted beets make a lovely side dish. Vegan and gluten-free.
How to Make the Best Roasted Beets Recipe
Roasted beets are one of those simple side dishes that truly transform this earthy root vegetable into something spectacular. The secret? Don’t bother peeling them! The skins are perfectly edible, packed with nutrients, and actually help the beets retain their moisture while roasting. Once caramelized in the oven, the natural sugars concentrate and create those beautiful golden edges that make this dish irresistible.
This recipe is as straightforward as it gets—just toss your beets with olive oil, salt, and pepper, then let the oven do the work. The key is covering them with foil for the first 40 minutes to steam them tender, then uncovering to let them caramelize. The result is beets that are silky smooth on the inside with slightly crispy edges on the outside.
Whether you’re serving these alongside a weeknight dinner or adding them to a grain bowl or salad, roasted beets add a pop of color and earthy sweetness that elevates any meal. Plus, this recipe is naturally vegan and gluten-free, making it perfect for guests with dietary restrictions.
Roasted Beets Recipe
Learn the secret to delicious roasted beets without peeling them! Tender and caramelized, these oven-roasted beets make a lovely side dish. Vegan and gluten-free.
Ingredients
Main Ingredients
Instructions
Roasting the Beets
- Preheat the oven to 350°F degrees.
- Trim the beet greens and cut the stems off of the beetroot and scrub well. Just leave the peels on, they are rich in nutrients and perfectly fine to eat (organic is best). Cut the beets in half lengthwise and in half again and then into 1 inch wedges. Small beets may only need 2-4 cuts. Place the cut beets in a pan. Make sure the baking pan is deep enough so that when you cover with foil, the aluminum foil does not touch the beets.
- Toss sliced beets with olive oil and salt and pepper. Cover with foil. If using golden beets with red beets, cook on opposite sides of the pan if you want to preserve the color.
- Bake for 40 minutes or until beets are tender. Remove the foil and bake 15-20 minutes more. Beets will be tender and lightly caramelized.
Notes
- Use a 9x13 inch baking pan that is at least 2 inches deep.
- Organic beets are recommended since you'll be eating the skins.
- If using both golden and red beets, keep them on opposite sides of the pan to prevent color bleeding.
