Perfect Roasted Beets
Learn how to roast beets with this simple recipe! No foil here. For best flavor, slice the beets and roast them on a pan.
Updated by Kathryne Taylor on September 2, 2024
These roasted beets are for everyone! If you already love beetroots, I think you’ll be a big fan of this foil-free, no-peeling-required roasted beet recipe. If you don’t enjoy beets (yet), this roasting method just might change your mind.
These roasted beets feature lightly caramelized, tender-but-not-quite-crisp exteriors and deep, condensed flavor. I don’t love beets in all applications, but these? I have to stop myself from devouring the whole pan before dinner.
With this method, simply scrub the beets well before baking. No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process.
The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.
For beets, since we don’t want crispy outsides (tender is nicer), we’ll roast at 375 degrees. Easy!
Watch How to Roast Beets
How to Serve Roasted Beets
Enjoy these roasted beets as a simple side dish, or gussy them up as I did in the first photo (I used fresh dill, chives, goat cheese and a thick balsamic vinegar).
You can also serve them as a component within your meal, or on top of a hearty salad. You’ll find some suggestions below to help you improvise.
Flavors that pair well with roasted beets:
- Arugula and other bold greens, including collard greens
- Avocado
- Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
- Black pepper
- Carrots
- Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream and plain yogurt
- Fennel
- Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
- Honey and maple syrup
- Lemon and orange
- Lentils (here’s how to cook them)
- Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
- Onions, especially green, red and shallots
More Irresistible Beet Recipes
- Colorful Beet Salad with Carrot, Quinoa & Spinach
- Gaby’s Roasted Beets and Labneh
- Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing
Craving more roasted veggies?
Roasting vegetables is a simple art. Here are quite a few delicious options:
- Roasted Asparagus
- Roasted Broccoli (Plus Four Variations)
- Roasted Brussels Sprouts
- Roasted Carrots (Three Ways)
- Roasted Cauliflower (Four Ways)
- Roasted Green Beans
- Roasted Potatoes
- Roasted Sweet Potatoes
Please let me know how your beets turn out in the comments! I love hearing from you.
Perfect Roasted Beets
Learn how to roast beets with this simple recipe! No foil here. For best flavor, slice the beets and roast them on a pan, as you would other vegetables. Recipe yields 4 side servings and fits perfectly on a half-sheet pan.
Ingredients
- 1 ½ pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt, to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
Notes
Yield notes: If you’re roasting less than 1 ½ pounds of beets at a time, your beets will have more room around them and may finish roasting a bit sooner. If you want to double the recipe, I’d suggest using two baking sheets in the lower and upper thirds of the oven, swapping the pan positions after tossing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I had never tried beets, but I’m trying to change up my menus a bit with different fresh vegetables. I followed your recipe and served with a little balsamic and Parmesan/Romano cheese crumbles. Delicious!
Can I use parchment paper?
Hi, yes you want to use parchment paper as listed in the instructions.
Wow so good it’s like candy! We couldn’t stop eating them out of the baking sheet. Definitely a recipe I will do over and over.
I’m happy you enjoyed them!
Thank you Kate. This recipe is truly amazing. I didn’t used to like beets, but I can easily eat a whole pan of these. And I do; this recipe is in heavy rotation. They taste like candy!
I’m glad you enjoyed it, Julia!
Good calls on the size of the pieces and cooking temp, I typically roast at 425 also. I combined with some mixed greens, burrata, pistachio, and a mustard vinaigrette.
Your method is my favorite way to cook beets!
It is so simple and delicious. Thank you.
I made the roasted beets tonight and they were so easy and fabulous. Thanks so much
You’re welcome, Peggy!
Delicious, I can do with less oil and salt next time, but so good I ate too many!
different way thank you[ would not rave over them
I’m sorry you didn’t love these beets. Thank you for your feedback.
I was just “gifted” a bag of beets without the greens (that’s my favorite part:( ) But I will definitely be trying this recipe. Sounds wonderful!
I hope you love this recipe, Sharman!
Wonderful recipe. I have never liked beets, until now. My intention was to find a way to cook beets so that I will like eating them because they are so nutritious. This recipe worked. I used yellow beets that I received in my winter CSA share, and they turned out delicious! I also roasted brussel sprouts and butternut squash at the same time at 375 degrees (I usually roast these at 425), and they turned out great, too. Will make again! (I used a link from Nora Cooks to find your website).
I’m glad this recipe won you over, Ann! Thanks for taking the time to review.
I had large, tough-looking beets from our veggie CSA. This recipe was spot-on: no peeling and no mess.
Plus the results were delicious!
I’m glad you loved it, Corrie!
I made this recipe. I just mixed the extra virgin olive oil with a package of lipton onion soup mix. Coated all the beets, 375 oven, turn in 20 minutes, check 20 minutes later, let them cook until they are to your desired consistency. Absolutely delicious. I will never let another beet get past me! :). Thanks Cookie and Kate.
You’re welcome, Lois! Thank you for your review.
This roasted beet recipe is so simple and yet perfect! Will never cook them the old way again. I am making these tonight for the second time and wanted to say thank you so much!
I’m happy you enjoyed it, Francine!
This recipe is the new favorite in my house. We are Cuban and we love fried plantains, this recipe almost tastes like that but better because it is healthier! I usually put some balsamic glaze and goat cheese and wow!
That sounds delicious! Thank you for sharing.
After checking a TON of roasted beet recipes, Ive decided to make yours. You gave me some excellent ideas on how to serve them.
The first thing that grabbed my eye was ‘no foil’ LOL I had just looked at a recipe that said to seal them in foil and cook. Im like Well that aint happenin! I know they are going to be a big hit at dinner tonight So 5 stars even before I make them! Thanks!
I’m glad it inspired you, Kelly! I appreciate your feedback and review.
Used this recipe last night. I’m doing a liver cleanse, and beets are one of the best foods for that. I normally hate beets, but these actually came out really well! Thanks for the recipe Kate! You never disappoint!
I’m glad you loved it, Lauren! I appreciate your review.
this was delicious! I happened to have some garden fresh onion bulbs too, so i put them on the same pan and it was smashingly tasty. I think i might put in some sweet potato next time too
I add a little pepper too. Great recipe. Easy and delicious.
I’m glad you enjoy it, Guinevere! I appreciate your review.
This recipe was great, simple and delicious. But PLEASE stop telling people to use parchment/wax/foil for “easy clean up.” I’ve never had an issue cleaning my baking sheets. I thought I’d have to scrub a bit for the beets, but it was the easiest clean up ever. It’s such an unnecessary waste of resources.
I’ll be honest. I was super skeptical about this no foil leave the skins on thing. But yum! These were delightful. You were right, skin is perfectly edible and yummy. Im a big fat of beets and this will be my go to cooking style from here on out. Ate the whole pan by myself!
Baked beets tonight per your recipe. Thought maybe I would follow some of the suggests made in the comments, such as adding grated garlic and maybe some lemon. My husband and I tasted the beets first and they were so sweet and delicious that we decided they were perfect without adding anything. Btw, we love your lemony almond blueberry cake/sweet bread from your cookbook.
Wonderful to hear, Irene! I appreciate your review.
I’ve made these several times now – even have a batch in the oven right now! Love your method. I prefer them slightly caramelized rather than the roasting method that basically steams them. Never thought to skip peeling them but you’d never even know they were still on. They last for a few days in the fridge, make a great snack, side dish, or my fave, as an addition to a salad. Perfect recipe.
That’s great, Leah! Thank you for your review.
Turned out perfetcly! It’s the only way I cook them now! Thanks
You’re welcome, Kim!
After roasting, can the beets be frozen? If so, what would be the best way warm them for future meals? I’m looking for a way to preserve the beet harvest from my garden and don’t have a pressure canner.
Hi Debbie, I haven’t tried to freeze the beets so I can’t say for sure. Honestly, I enjoy keeping these chilled to serve over salad.
These beets were yummy. Easy to make. So tasty and even pretty. Definitely becoming my new go-to recipe for beets.
The roasted beets are wonderful when done I cube them and serve with raspberry vinaigrette dressing really good serve that way
I’ve used this several times now and can attest its a keeper. So simple, and the skins really add a nice layer of enjoyment. Try it and you’ll love it.
Great to hear, Linda! I appreciate your review.
As usual with every recipe of yours I’ve tried here, Kate, I made these and we all agree- they’re incredible! Will absolutely make them on a regular basis now. ( one hack: we’re moving and I’ve already packed our veggie brush so I used the rough side of a new sponge to scrub them ; )
Hooray! I’m glad you loved these beets.
I always love your site and information, we follow quite a few of your suggestions, now into roasting fresh vegetables in order to freeze them for over winter, so, Thank You for your guidance.
We live in Nova Scotia,
Chris
Wonderful to hear, Chris! I appreciate your review.
AMAZING! So sweet and tender! I’ve loved every recipe I’ve tried from your website, and this was no different. Perfect for a beginner in the kitchen, or someone new to beets. Thank you, Kate (and Cookie)!
That’s great to hear, Ellie! Thank you for taking the time to share.
Made these again tonight and they are FANTASTIC, everyone! Leave the skin on and try them. It’s less work and they’re soooo good.
Most excellent!!! Having them again tonight.
Hi, can tou freeze this?
I haven’t tried it, so I can’t say for sure.
Sure easy and delicious. We often add some carrots or parsnips to the pan. We didn’t know we liked roasted beets until we grew some and tried this recipe. Much less mess and prep work than peeling them.
This recipe is all you need to know about beets, easy and delicious. I agree with the comments about roasting at lower temperatures (375 vs 400). I made this recipe as a side for a meat loaf (350 degrees for 75 minutes) and using the same oven roasted the beets for 60 minutes. The result was great.
I wasn’t sure how the recipe would be without peeling the beets…I certainly had my doubts. But they turned out amazing and it makes the process so simple! Highly recommend.
You explained the process so well that even I as a person who is not good in the kitchen followed it and was delighted with the outcome, best beets ever and you are an amazing teacher, we always check your site and are never disappointed, thank you,
Chris
Easiest, tastiest way to prepare beets! No more off-colored hands from peeling. Only wish those weren’t my end of the season garden harvest. Thanks for sharing !
I’ve been doing your pumpkin bread for years! It’s always a success with kids and adults. I trust your recipes, and love your philosophy of food and life!
I’ll try this beet recipe, only you can move me to cook beets ;)
Thank you for what you do!
Wish you and your family a healthy and happy new year!
Thank you, Alicia! I appreciate your review.
No peeling of these beets?
If you don’t want to! Just wash well.
Never been a huge beet fan, till your recipe. Currently I cannot find fresh beets in my area. Would this recipe work with canned whole beets, if done at a lower temp. Really missing beets in my weekly lunch prep
These were great! I had never roasted beets before but now I’m addicted. Half of them went straight from the cookie sheet to my mouth; I had to force myself to save some for later. Thank you for the great recipe!
Love to hear that Thank you for sharing.
I never liked beets,they always tasted like dirt to me until I tried yours.They were so good I could have eaten all of them without sharing with my husband ,whom also said they were delish!!!Thank you Kate for this easy recipe.
You’re welcome, Cheryl!
This soup is delicious…highly recommend making it and you won’t miss the chicken( what they usually make it with).
These roasted beets are amazing! I let them cool a bit, then added to my garden wild arugula (much better and larger leaves than store bought) salad, with goat cheese, and supremed orange segments. Dressing was a simple vinaigrette (red wine vinegar, shallots, dijon, salt, pepper, and olive oil.
Wow, those are amazing!
I was looking for a natural way to lower my BP and beets were at the top of the list.
They are very tasty and I love the texture!
Thanks so much!
I’m glad you loved these beets, Rich! I appreciate your review.
These were super easy and so tasty! I hated beets as a kid but probably would have liked them if they were prepared like this. Thanks for the recipe!
Note: I wanted to add a picture but there is not option for me to do so.
You’re welcome, Serene!
I googled “roasted beets”, and when I saw a Cookie and Kate recipe I got so excited! We love your veggie chili, veggie burgers, and the awesome vegetable soup!! I send lots of folks to your site who want really yummy, and healthy, food. I was making these beets for my husband, but maybe I’ll try them too!
Great to hear, Lisa! I’m glad you have been enjoying so many recipes.
Why have I been steered wrong all these years!!! No more foil, no more cooking an hour, no more messy baking dish to clean!! These are perfect! Thank you so much!!
You’re welcome, Melissa!