How to Roast Beets: A Simple Guide for Deep, Earthy Flavor
Roasted beets are one of those underrated kitchen staples—deeply flavorful, naturally sweet, and incredibly versatile. Whether tossed in a salad, plated alongside grilled meats, or served on their own with olive oil and herbs, roasted beets are worth the (minimal) effort.
Here’s a step-by-step guide to perfectly roasted beets—no foil-wrapping or fancy tools required.
🥬 Step 1: Choose and Wash Fresh Beets
Start with firm, smooth-skinned beets—red, golden, or striped (chioggia) all roast beautifully.
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Trim off the beet greens (you can sauté those separately).
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Wash the beets under cool water to remove dirt and grit.
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You can peel them now or after roasting (many prefer to roast with the skin on—it slips off easily once cooked).
🔪 Step 2: Cut Into Uniform Pieces
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For quicker cooking, peel and cut the beets into 1-inch cubes or wedges.
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Toss the pieces in a bowl with olive oil, salt, and optional herbs like rosemary or thyme.
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Uniform size = even roasting = better flavor and texture.
🔥 Step 3: Roast at High Heat
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Preheat your oven to 400°F (200°C).
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Spread the seasoned beet chunks onto a parchment-lined baking sheet in a single layer.
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Roast for 25–35 minutes, flipping halfway through.
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The beets are done when they’re tender when pierced with a fork and lightly caramelized on the edges.
🍽️ Step 4: Serve or Store
Let the roasted beets cool slightly, then enjoy them warm, room temperature, or chilled. They’re perfect in:
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Salads (with goat cheese or citrus)
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Grain bowls
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Side dishes
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Purees or dips
Store leftovers in an airtight container in the fridge for up to 5 days.
Bonus Tip: Roasting Whole Beets
If you prefer less prep, roast beets whole (skin on) at 400°F for about 50–60 minutes, then peel after cooling. Great for slicing into salads or layering on toast.
Final Thoughts
Roasting brings out the best in beets—concentrating their earthy sweetness and creating a soft, velvety texture. Once you try this simple method, it may become your go-to way to enjoy this nutrient-packed root vegetable.
