A batch of roasted beets is the perfect addition to delicious and healthy meals! They’re earthy sweet, add vibrant color, and are a nutritional powerhouse.

I’ve been cooking with beets for as long as I can remember. Their vibrant color is a nod to their nutrients (hello betalains!) and I enjoy them in regular rotation as a simple side dish, topped on salads, or blended into soups or smoothies like my creamy beet soup, apple carrot beet smoothie, or golden beet smoothie.

But, it all started with my roasted beet hummus years ago, which was part of my winter meal prep. Let’s backtrack now and focus on what made that hummus so good — this roasted beets recipe! When roasted, the beets become extra sweet, extra tender, and the perfect building block for healthy meals.

Roasted Beets Ingredients

The only ingredient you need for roasted beets is well, beets! You don’t even need olive oil, salt or pepper. Though you can certainly serve them a little zhuzhed up (I’ve got a few ideas below).

But make sure to grab fresh, in-season bundles! While they’re technically available all year round, their prime time is during the winter when you’ll find them rich in flavor and color, with large, deep green leaves.

Find the printable recipe with measurements below

How To Roast Beets

Roasting beets is quite simple. But there are a few things to watch out for when preparing and roasting. Here’s how to roast them:

Prep the beets. Slice off the majority of the beet stem, but leave about 1 to 2 inches. Then gently wash them and scrub off any excess dirt.

Bake the beets. Place the beets in an oven-safe small Dutch oven or casserole dish with a lid. Make sure to line your dish with parchment paper for easy clean-up and to prevent staining as the beets will ooze a bit! Bake them covered for 1 hour at 400°F (200°C), or until they are knife-tender when pierced.

Prep and slice the beets. Once the beets have cooled to the touch, slice the remaining stems off. Place them under running water and gently use your fingers to rub the skin off (if you’d like, you can also use gloves or a paper towel to prevent staining). Then, slice the beets into quarters for serving!

Ways to Serve Roasted Beets

• The simplest way — Toss the beets with olive oil, salt, and pepper, and add them to a bowl to serve!
• Add goat cheese — This is one of my favorite side dishes to make. Just add little spoonfuls of goat cheese to the bowl and sprinkle some fresh herbs on top. The combination is magical.
• Make a beet salad — Aside from topping the beets on a leafy green salad, you can also make them the star ingredient! I love to toss them with some oil, red onion, fresh herbs, vinegar, salt, and pepper. Then sprinkle crushed pistachios or other nuts on top!

More Easy Roasted Vegetables

• Parmesan Herb Roasted Acorn Squash
• Roasted Radish Salad
• Roasted Cauliflower with Za’atar and Dates
• Honey Glazed Carrots
• Roasted Sweet Potatoes