These roasted beets are first boiled and then transferred to the oven to roast. Roasting highlights their natural sweetness that’s balanced with a slight touch of bitterness resulting in ultra-tender, flavorful beets.
Why this recipe works
It’s really easy to make deliciously tender oven roasted beets with only a handful of ingredients. We’re first going to boil the beets which makes it much easier for you to remove the skins. Once boiled, the skins will slide right off. Afterward, you’ll chop and toss them with olive oil, salt, and pepper before popping them in the oven to roast.
The best part about this recipe is that you can double or triple the ingredients and save them for later by freezing them. They’re stunning in this pearl couscous salad with feta and beets, tossed into green salads, or served as a dinner side. If you have a plethora of beets, you might also like our pickled beets recipe for preserving!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEETS – Choose beets that are firm to the touch. They can be small or medium beets which tend to be the more flavorful ones of the bunch, you’ll just need 2 pounds worth. Boiling the beets first will make it much easier for you to remove the skins. Once boiled, the skins will slide right off. It’s best to use gloves when handling cooked beets as their color leaks and can stain clothing, white surfaces, and skin.
How to Make Roasted Beets
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bring a large saucepan or stock pot of water to a boil.
- Cut off the beets’ greens and root ends, but do not peel. Place unpeeled beets in boiling water. Cover the pot partially and boil for 20 minutes, or until beets are tender. They should be easily pierced with a fork.
- Preheat oven to 375 F.
- Drain beets. Using gloved hands, slide the skins off the beets (see video). Cut into bite-sized chunks.
- In a large bowl, toss beets with olive oil, salt, and pepper.
- Spread beets out onto a foil-lined baking sheet. Bake in preheated oven for 20-25 minutes.
Frequently Asked Questions & Expert Tips
Store roasted beets in an air-tight container kept in the refrigerator for up to 7 days.
To freeze, place the fully cooled and prepared beets in a large ziptop bag, removing as much air as possible. Store in the freezer for up to 6 months.
Serving Suggestions
Roasted beets are so versatile. Whether you serve them tossed in salads or pasta salads, blended into smoothies (strawberry beet smoothie), or as a dinner side, they’re always a deliciously sweet and tangy addition.
Ingredients
- 2 pounds fresh beets about 6 beets
- 2 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon black pepper
Things You’ll Need
- Stockpot or large saucepan
- Baking sheet
- Cutting board
- Chef’s knife
- Vinyl gloves
Before You Begin
- Boiling the beets first will make it much easier for you to remove the skins. Once boiled, the skins will slide right off.
- Store roasted beets in an air-tight container kept in the refrigerator for up to 7 days.
- To freeze, place the fully cooled beets in a large ziptop bag, removing as much air as possible. Store in the freezer for up to 6 months.
Instructions
- Bring a large saucepan or stock pot of water to a boil.
- Cut off the beets’ greens and root ends, but do not peel. Place unpeeled beets in boiling water. Cover the pot partially and boil for 20 minutes, or until beets are tender. They should be easily pierced with a fork.
- Preheat oven to 375 F.
- Drain beets. Using gloved hands, slide the skins off the beets (see video). Cut into bite-sized chunks.
- In a large bowl, toss beets with olive oil, salt, and pepper.
- Spread beets out onto a foil lined baking sheet. Bake in preheated oven for 20-25 minutes.
