Master three different methods for How to Roast Beets with this easy-to-follow guide! Cut peeled beets into cubes, wrap whole beets in foil, or place in a cast iron skillet and bake in the oven to roasted perfection. Serve as a side dish, or meal prep extra for a quick addition to salads, pizza, or hummus!
Beets get a bad rap.
With their earthy notes and somewhat “dirt-like” taste, most people have crossed them off of their menus entirely.
But boy are they missing out!
If only people knew that the simple process of roasting beets in the oven brings out their naturally sweet flavor.
Yup, that unwanted dirt taste is almost completely gone.
And whether you’re in a rush or want to roast them low and slow, there are three different methods below that you can choose from:
Roasting them whole in foil, covering them in foil, or peeling and cutting them into cubes before baking!
(If you’d rather cook them up more quickly, you can also boil beets instead.)
Preparing Whole Beets for Roasting
Since beets are grown underground it is extremely important that you rinse and scrub them thoroughly before baking.
Also, if you buy anything organic, beets are the ones to splurge on! Much like potatoes, they soak up a lot of the pesticides and fertilizers in the soil when they are growing underground.
After you have rinsed and scrubbed the beets, you’ll need to cut and remove the leaves.
Leave about 1-2 inches of the stem on the beet root. This helps to decrease the amount of beet juice that oozes out while baking.
Coat each beet with 1 teaspoon of olive oil and rub it into the skin.
Method 1 – Roasting Beets Wrapped in Foil
The most classic way to roast whole fresh beets is to wrap them individually in a piece of aluminum foil:
Wrap in Foil
Surround a whole beet in a piece of aluminum foil large enough to completely enclose it. You can also place a piece of parchment paper between the beet and the foil so the metals do not leach into the beet.
Bake Beets in Oven
Place wrapped beets on a large baking sheet so it will catch any of the juices that run out while roasting. Bake at 400°F for 45-75 minutes, depending on their size. Smaller beets will be ready in as little as 45 minutes, medium-sized beets in an hour, and large beets in an hour and fifteen minutes.
Method 2 – Cover Beets in Foil
Another easy alternative to wrapping the beets in the foil is to actually place them in a cast-iron or oven-safe skillet.
You’ll still place a piece of aluminum foil on top of the skillet, but the metal will not be directly contacting the food.
If you’d like to take it a step further, you can even place toothpicks into the beets so the foil is not touching any of them.
Roast beets in a cast-iron skillet that is covered with foil for 40-70 minutes, or until cooked through.
The only downside to this method is the beets can get pretty charred and are slightly harder to peel. Make sure you keep a close eye on them while baking.
Method 3 – Roasting Peeled and Cut Beets
Another quick method, that is used in this Roasted Beet Hummus and this Roasted Beet and Goat Cheese Salad, is to peel the beets and cut them prior to roasting. This can get a little messy since the beet juice will run all over your cutting board, but it is the fastest way to roast beets.
Peel the Skin
Use a vegetable peeler to remove the skin. Make sure to do this over a plastic cutting board as the beet juice may stain a wooden one!
Cut into Cubes
Remove the stem end and cut beets into ½ to 1-inch cubes. The smaller you dice them the faster they will cook.
Bake in Oven
Toss the cubed beets with oil, salt, and pepper and arrange in a single layer on a large baking sheet lined with parchment paper. Bake at 400°F for 30-40 minutes, or until the beets are tender. Flip them halfway through to ensure even roasting.
Peeling Whole Roasted Beets
Let the beets cool until they are comfortable to the touch.
Peel by hand. Peel with paper towel. Peel with knife.
There are 3 different ways you can peel whole beets once they are roasted:
- Use your bare fingers to remove the peel on the beetroot.
- Golden beets do not stain your fingers, so this is the best method to use when peeling those.
- Hold a paper towel in your dominant hand and pull back the skin on the beet to remove it.
- The paper towel prevents the red stain from getting all over your hands.
- Peel back the skin on the beetroot with a paring knife.
- This technique is ideal for stubborn peels that are adhered to the root.
How to Select Beets
When you’re buying beets at the grocery store you’ll have the options of buying them with their stems and leaves attached or solely purchasing the beetroot. (That’s the hard, brown, potato-like part.)
The choice is totally yours to make! If you buy the beets with their greens, you can always add them to smoothies or mix them into soups to use them up.
To select the best beets you’ll want to look for these key features:
- Smooth and unbruised. Select ones that have little to no cuts or bruises on their skin.
- Hard and firm. Soft and mushy beets have either been damaged during transport or are becoming rotten.
- Fresh leaves. Wilted greens mean the vegetable is spoiling and will not last much longer.
- Similar size. If boiling beets, it’s best if you select ones that are a similar size so they cook within the same amount of time.
Meal Prep and Storage
- To Prep-Ahead: Roast up a big batch of beets to use in a variety of recipes.
- To Store: Keep cooked beets in an airtight container in the refrigerator for up to one week.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 8 months.
FAQs
If you are roasting cubed beets, it is best to peel them first. However, whole beets are easier to peel after they have been cooked.
Check for tenderness with a fork or knife, when they slide in easily without resistance the beets are done.
Boiling beets is the healthiest method since you do not need any oil. The second healthiest way is to roast them in the oven, as only a little oil is used.
Beet skin is technically edible, however most people prefer to remove the skin since it is tough.
Expert Tips and Tricks
- Wait to peel. If you are roasting whole beets the skin will come off easily after they are done cooking.
- Grab a knife. Use a sharp knife to assist with difficult skins.
- Save your tools. Beet juice will stain so it’s best to work on a plastic cutting board.
- Avoid metals. Place parchment paper between the beets and foil to prevent leaching.
Recipes with Roasted Beets
Once you have the roasted beets you can use them in so many different ways!
- Garnish with a sprinkle of fresh parsley or cilantro.
- Use in a Roasted Beet Hummus recipe.
- Add them to a Warm Fall Salad.
- Top your favorite homemade pizza.
- Pair with some ricotta and honey.
- Serve them up in a Roasted Beet Salad with Goat Cheese.
How to Roast Beets in the Oven
Master three different methods for How to Roast Beets with this easy to follow guide. Serve as a side dish, or meal prep extra for a quick addition to salads, pizza, or hummus!
Ingredients
- 1 lb. beets 2-4 medium-sized
- 1-2 Tbsp. oil olive or avocado
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
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Preheat oven to 400 °F.
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Wash and scrub the beets to remove any dirt and debris.
Whole Roasted Beets:
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Cut and remove the leaves leaving 1-2 inches of the stem remaining.
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Coat each beet with 1 teaspoon of olive oil and rub it into the skin.
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With Foil Packets: Wrap each beet in a piece of aluminum foil large enough to completely enclose it.* Place wrapped beets on a large baking sheet.
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Without Foil Packets: Place beets in a large cast-iron skillet or another oven-safe skillet. Cover the skillet with a piece of aluminum foil.
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Bake for 45 – 75 minutes in the preheated oven. (45 minutes for small beets, 1 hour for medium-sized beets, and 1 hour 15 minutes for large beets.)
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You’ll know the beets are done roasting when a knife easily slices through.
Peeled and Diced Beets:
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Using a vegetable peeler, peel the outer skin from the beets. Remove the stem end and cut beets into ½ to 1-inch cubes.
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Add beets to a large bowl toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated.
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Line a large baking sheet with parchment paper and place cut beets in a single layer.
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Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Recipe Notes
- You can also place a piece of parchment paper between the foil and the beet to prevent direct contact.
- If you’d like to cook them more quickly, you might prefer boiling beets instead.
- To Store: Keep cooked beets in an airtight container in the refrigerator for up to one week.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 8 months.
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