Easy and Delicious Roast Beetroot

Roasted beets or beetroot
The Spruce
  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
209 Calories
11g Fat
27g Carbs
4g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 209
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 794mg 35%
Total Carbohydrate 27g 10%
Dietary Fiber 8g 29%
Protein 4g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many of us grew up with limp slices of beetroot swimming in a bath of vinegar—the stuff of nightmares. That is until beetroot became a superfood of the vegetable basket. Is it any wonder many stopped eating the pickled ones when roasting became the favorite way to cook these red beauties? Even boiled beetroot, though infinitely better than pickled, was more or less cast aside. And for good reason.

To get the full sweetness and nutritional goodness of this lovely vegetable, merely roast it. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture.

Beetroot is best roasted with the skin on, which is easily removed once the beetroot is cooked. Take care not to break the skin when washing the beetroot, do not cut the roots off, and leave at least an inch (2.5 cm) of stalk on the top for easy peeling.

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Ingredients

  • 8 beetroots (tennis ball-sized, fresh)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt flakes
  • 2 sprigs fresh thyme

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted beetroots
    The Spruce
  2. Preheat the oven to 400 F/200 C/Gas Mark 6.

  3. Carefully wash the fresh beetroots under cold running water and pat dry with kitchen paper. Cut away the leaves, making sure you leave at least 1 inch of the stalk, preferably a tiny bit more. Take care not to break the skin, if you do, they will still taste good but will lose some flavor.

    Trimming beet root.
     The Spruce
  4. Place the beets in a large, roomy roasting pan and drizzle with the olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with sea salt and thyme.

    Seasoned beet roots.
     The Spruce
  5. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft but not shrunken. Remove the pan from the oven and leave the beets to cool.

    Roasted beetroots.
     The Spruce
  6. Once cooled, rub the skin away with a piece of kitchen paper; it should peel easily. If desired, wear a pair of rubber gloves when you do this to stop your hands from turning red. Cut away the root and stalks.

    Removing beetroot skins.
     The Spruce
  7. Chop the beetroots or leave whole and serve as desired.

    Easy roasted beetroot.
     The Spruce

Tips

  • Roasted beetroot freezes well when chopped into cubes or slices. Put the beetroots into zip freezer bags and freeze. They will keep extremely well for up to a month. When you are ready to use the beetroot, just remove them from the freezer and defrost in the fridge.
  • Roast beetroot works well with soft goat's milk cheese and seasonal greens in a salad, gently warmed and served on pasta with fresh rocket (arugula), as a side dish with any meat, or just on their own with an extra drizzle of good olive oil.