Easy and Delicious Roast Beetroot

Roasted beets or beetroots with olive oil and thyme
The Spruce
Prep: 5 mins
Cook: 45 mins
Cooling: 45 hrs
Total: 45 hrs 50 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
209 Calories
11g Fat
27g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
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 people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.

Roasting brings out the full sweetness and nutritional goodness of this lovely vegetable. 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 it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.

The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta; this is nice with fresh rocket (arugula).

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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 making roasted beetroots
    The Spruce
  2. Heat the oven to 400 F (200 C/Gas Mark 6).

  3. Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 1 inch (2.5 centimeters) of the stalk, preferably a tiny bit more. Do not cut off the roots. As you work, take care not to break the skin. If you do, they will still taste good but will lose some flavor.

    Trimming the beetroots with a knife
     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 in a pan
     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 paper towel; it should peel easily. If desired, wear a pair of rubber gloves when you do this to prevent your hands from turning red. Cut off the root and stalks.

    Removing beetroot skins with a gloved hand
     The Spruce
  7. Chop the beetroots or leave whole. Add a drizzle of olive oil and sprinkle more salt and thyme if you like. Serve and enjoy.

    Easy roasted beetroots with olive oil and springs of thyme
     The Spruce

Tips

  • Beet juice will easily stain skin and porous materials. Take care when handling the beetroot: An apron will help protect clothing. Don't use your best cutting board (a bleach solution can clean wood and plastic). If you prefer not to wear gloves, rub wet salt and lemon juice onto your hands then wash with soap and water.
  • Use pure or light olive oil for this recipe. The high temperature required for roasting will exceed extra-virgin olive oil's smoke point, altering the taste and filling your kitchen with smoke.

What's the Best Way to Store Roasted Beetroot?

Once roasted, the beetroot can be refrigerated in an airtight container for up to two weeks. Roasted beetroot freezes well when chopped into cubes or slices. Put the beetroots into zip-close freezer bags and freeze for up to eight months. When you are ready to use the beetroot, remove it from the freezer and defrost in the fridge.