How to Roast Beets | Easy Step-by-Step Guide
Ingredients
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- 6 medium beets (red, golden, or striped varieties)
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- 2 tablespoons olive oil
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- 1 teaspoon kosher salt
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- ½ teaspoon freshly ground black pepper
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- 2 sprigs fresh thyme (optional)
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- 2 cloves garlic, minced (optional)
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- 1 tablespoon balsamic vinegar (optional, for finishing)
Instructions
Preheat your oven to 400°F (205°C). While the oven heats, trim the leafy tops from your beets, leaving about 1 inch of stem attached. This prevents excessive bleeding of color and nutrients during roasting. Scrub the beets thoroughly under cold running water to remove any dirt or debris, paying special attention to crevices where soil might hide.
For individually wrapped beets (best for mixed varieties or when planning to remove skins): Place each beet on a piece of aluminum foil large enough to completely wrap around it. Drizzle each with olive oil and sprinkle with salt and pepper. If using herbs or garlic, add them now. Wrap each beet tightly in the foil, creating a sealed packet.
For group roasting (ideal for same-colored beets): Place trimmed beets in a baking dish, drizzle with olive oil, season with salt and pepper, and add aromatics if desired. Cover the dish tightly with foil.
Place your wrapped beets or covered baking dish in the preheated oven. Roast for 45-60 minutes, depending on size. Small beets may require only 45 minutes, while larger ones might need up to 70 minutes. The beets are done when a knife slides easily into the center with minimal resistance—similar to testing a baked potato.
Remove beets from the oven and let them cool for 10-15 minutes until comfortable to handle. While still warm (not hot), unwrap the foil packets carefully to avoid steam burns. The skins should slip off easily using paper towels or your fingers. For stubborn skins, use the edge of a spoon to gently scrape them away.
Slice, dice, or quarter your peeled beets according to your recipe needs. If serving immediately, consider finishing with a light drizzle of high-quality olive oil or balsamic vinegar, fresh herbs, and an extra pinch of flaky sea salt to enhance their natural sweetness.