An elegant but super easy side dish, these oven-roasted beets are served with a slightly sweet and tangy honey ricotta and fresh herbs.  

Honey being drizzled over this oven roasted beets recipe.

Today I bring to you the most simple, yet incredibly elegant, oven-roasted beets recipe!!

A few months ago Cohl and I had the pleasure of enjoying the “special” of the day at a local restaurant.

It was the most incredible pizza with figs, ricotta, herbs, and honey.  *I may or may not have fought Cohl for the last piece!*

After my taste buds finished doing their happy dance, I set to work trying to concoct a spin-off from that tantalizing pie I could not seem to get off of my mind.

An overhead picture of gluten-free Oven-Roasted Beets on a white plate with fresh herbs.

After a few failed attempts at stuffing ricotta into figs, I decided to ditch the figs and opt for a much healthier alternative… oven-roasted beets!

To be honest, I had NO CLUE beets were so jam-packed with nutrition.

Lately, I have been listening to a few different nutrition podcasts and am astounded at how often the podcasters will say beet this, beet that.

When it comes to nutrition, the beet just can’t be beaten! <– My corny side couldn’t resist!

Two white plates full of baked beets with honey ricotta and herbs for a healthy side dish.

What are the Health Benefits of Beets?

These oven-roasted beets are jam-packed full of nutrition:

  • Beetroots are a great source of fiber, manganese, potassium, magnesium, phosphorus, iron, and vitamin B6.
  • Beetroots contain a special pigment, betacyanin, that helps promote detoxification of the liver and is a powerful cancer-fighting compound.
  • Beets have dietary nitrates that have the potential to lower blood pressure by converting into systemic nitric oxide in the body.

Have I convinced you to hop on the oven-roasted beets train, yet?!  Trust me, your liver, blood vessels, and body cells will thank you!

Roasted Beets with Honey Ricotta and Herbs on a white plate for a holiday dinner.

How Can You Evolve these Oven-Roasted Beets with Honey Ricotta?

  • Feel free to switch up the honey for maple syrup or agave nectar. (However, honey is definitely the best!)
  • Don’t have golden beets?  Simply substitute 1 pound of regular purple beets.
  • Add additional herbs if you’d like! (Fresh sage or thyme would taste great, too.)
  • Make your own Homemade Ricotta!

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3.61 from 43 votes

Oven-Roasted Beets with Honey Ricotta

An elegant but super easy side dish, these oven-roasted beets are served with a slightly sweet and tangy honey ricotta and then topped with fresh herbs.
Yield 6 servings
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
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  • 1 lb. golden beets peeled and cut into ½-inch cubes
  • 1 lb. purple beets peeled and cut into ½-inch cubes
  • 3 Tbsp. olive oil
  • ¼ tsp. salt
  • ½ cup ricotta cheese
  • ¼ tsp. salt
  • 1 Tbsp. honey
  • 1 tsp. fresh rosemary finely chopped, plus more for garnish


  • Preheat oven to 375 degrees.
  • Combine beets, olive oil, and ¼ teaspoon salt in a large zip-top bag and toss until beets are completely coated.
  • Place beets on a parchment paper-lined baking sheet and roast for 35-40 minutes, flipping beets halfway through.
  • In a medium-sized bowl combine ricotta, ¼ teaspoon salt, honey, and rosemary. Whisk until combined and refrigerate until ready to use.
  • Serve beets warm with honey-ricotta and top with additional rosemary, if desired. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

3.61 from 43 votes


Calories: 174kcal, Carbohydrates: 17g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 294mg, Potassium: 512mg, Fiber: 4g, Sugar: 12g, Vitamin A: 165IU, Vitamin C: 7.6mg, Calcium: 69mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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  1. I have never commented on a recipe before but I feel like I needed to this time. My husband loves beets and so do my kids. I hate them! They remind me of eating dirt. I saw this recipe and I liked how it looked so thought I would give it a try. Oh my gosh!! I am so glad that I did. I loved it no dirt taste or bleeding all over my dish. I will definitely be making this again and sharing it with friends.

    1. Haha I totally know what you mean, Fay! I felt the exact same way until I had beets at a restaurant. If I remember correctly, I think it was this exact combo of ingredients that did it for me, too! So glad I could get you over to the beet-eating side with the rest of us- welcome 🙂 And thanks for taking the time to leave a comment!

    1. Yay! So happy to hear you enjoyed the recipe, Betsey! Thanks so much for taking the time to leave a comment and rating!

  2. I’ve only had canned beets and love them but this will be my first time cooking with beets. Can I used canned (drained) beets for this or do you have to start with the beet root?

  3. Can you do step 3 the night before? I want to make this for Thanksgiving but will have a turkey in the oven. Thank you!

  4. So excited to make this as a side to our Christmas dinner! Can you do step 2 ahead of time and let it sit over night? Or will that make the beets mushy? I have never cooked with them but this recipe has given me the courage so thank you!

    1. Great question, Alysha! You definitely can do step 2 in advance. I wouldn’t do it more than about 24 hours in advance just to be safe though. I think you’re going to really enjoy this recipe – it’s one of my faves! 🙂

  5. 5 stars
    Hello, London – this is awesome! So simple to prepare, makes an elegant presentation, healthy and delicious. I’ll confess I had to make a second batch of ricotta; I taste tested it and ate the whole first batch! The honey was an inspired choice. I’m off to the market soon to buy more beets. Thanks for a meal I know will be a staple in my future diet!
    Best regards, Janice

    1. LOL. I totally get needing to double the ricotta batch – it’s SO good! So happy the recipe is a new staple for you. Thanks for your comment and rating, Janice!

  6. 5 stars
    LOVED this!! Had some beets I was wondering what to do with, and I’m on a pretty restrictive diet. This was perfect, filling alongside a protein, and DELICIOUS. I added some black pepper to the ricotta, used dried herbs (didn’t have any fresh ????) and I used truffle salt throughout. TO DIE FOR. My husband actually asked if there was more (after I had served up the half recipe between the two of us and it was gone).

    1. Hi Kim!! I love your addition of black pepper and truffle salt. I will have to try that next time! Thanks so much for your comment 🙂