How to Roast Beets

  • 01 of 04

    Easy Steps to Oven-Roasted Beets

    Roasted beets
    Whole Roasted Beets. Photo © Foodcollection RF/Getty Images

    Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel off as an over-sized sweater. Like roasting anything, it's pretty straightforward. This step-by-step guide proves that point!


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  • 02 of 04

    Start with Fresh, Firm Beets

    Beets ready to roast
    Clean, scrubbed beets. Molly Watson

    Start with beets that are firm and feel heavy for their size. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use (you can cook beets greens just like other greens such as spinach or chard).

    Rinse any dirt or debris from the beets—some beets may need to be scrubbed clean—and put the beets on a large piece of aluminum foil and preheat the oven to 375F.

    Drizzle the beets with a bit of oil before roasting. Olive oil is a good choice, but...MORE grapeseed oil or canola oil work just fine, too. Sprinkle the beets with salt, too, if you like.

    Note: If you're planning on making a salad with the roasted beets, feel free to use plenty of oil here—you can use the beet-infused oil in the dressing.

    To evenly roast the beets, fold the foil over them and crimp to seal the sides closed. This helps keep them moist, it also helps contain the powerfully staining juices they'll emit while roasting and make clean-up a snap.

    Roast beets until tender. The amount of time this will take can vary greatly depending on a variety of factors:

    • the size of the beets
    • how beets there are
    • if other things are in the oven
    • how fresh the beets are (fresher beets cook up faster)

    For smaller beets, start checking them for tenderness after they've been roasting for about 25 minutes. Larger and older beets can take up to an hour.

    Note: Beets are fairly flexible veggies, if you have something else in the oven at anywhere between 325F and 425F, beets will happily roast up at that temperature alongside what you're already cooking, it just will take a bit longer at lower temperatures.

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  • 03 of 04

    Let the Beets Cool

    Unpeeled roasted beets
    Roasted beets, ready to peel. Molly Watson

    Remove the beets from the oven when they're tender (you should be able to easily pierce them with a fork). Open up the foil packet and let them sit until they're cool enough to handle.

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  • 04 of 04

    Peel Roasted Beets

    Peeled roasted beets
    Roasted beets, ready to eat. Molly Watson

    When the beets are cool enough to handle, slip their peels off. You can use a paring knife if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers.

    Serve peeled roasted beets as-is, with a drizzle of olive oil and a sprinkle of salt. Or slice and use them in salads - these are 10 Beet Salads to get you started.

    Roasted beets are particularly tasty with highly flavorful but creamy white cheeses; feta and goat cheese are excellent choices. They also pair...MORE well with roasted nuts like walnuts or hazelnuts, as well as fresh herbs like dill and parsley.

    Beets work well with other sweet fruits and vegetables, particularly oranges, peaches, and tomatoes, which all share a tanginess within their sweetness that sets off beets quite nicely.

    Not looking to make a salad? Beet Cabbage Soup is tasty, as is Chilled Beet Soup.