Perfectly Roasted Beets

Beets could not be easier to prepare! Read on for step by step directions to get Perfectly Roasted Beets on your dinner table.

The beetroot is such a nutritious vegetable and every part of it is edible! The beet, stem, and leaves can be consumed raw in a juice or smoothie.
My favorite way to enjoy roasted beetroot is in a salad (stay tuned for a beet salad recipe). They are delicious as a side dish on their own as well. Most importantly they are healthy and boast so many nutritional benefits.

Beets contain many essential vitamins and minerals such as magnesium, potassium, vitamin c, folate (folic acid), and iron! If you are low in iron eating beets is a great way to include iron naturally in your diet. Being so high in vitamin C they also help to boost your immune system along with many other benefits that can aide in maintaining healthy weight and blood pressure.

To get started make sure to scrub your beets thoroughly as they are a root vegetable. Cut off leaves and stem but feel free to save these for other uses as they are also edible.

Cut out a piece of aluminum foil for each beet. Make sure each piece is large enough to wrap each beetroot.

Pour a teaspoon of olive oil over each beet and then seal with the foil. Place all the wrapped beets in a baking dish. Bake at 400 degrees Fahrenheit for 60 minutes. Exact baking time will vary depending on the size of your beets. They vary in size from very small to large so to check for doneness insert a toothpick through the center of the beet. If it still feels firm bake for another 10-15 minutes and check again.

Once you are done roasting your beets remove them from the oven and let them cool. They will be easier to handle and you won’t burn your fingers. Carefully unwrap each beet. The skin will be very tender and slip right off. To avoid staining your hands you can use a paper towel to assist in peeling. Slice or dice them as you wish and serve!




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Perfectly Roasted Beets
Roasted beets for salads or side dishes!
Prep Time 5
Cook Time 60
Prep Time 5
Cook Time 60
  1. Preheat oven to 400 degrees Fahrenheit. Wash beets thoroughly. Cut off stem and leaves (may be reserved for other uses.).
  2. Cut out a piece of aluminum foil for each beet. Make sure each piece is large enough to wrap each beetroot.
  3. Place beet on aluminum foil square and drizzle a teaspoon of olive oil over the beet. Wrap the foil around the beet and place in baking dish.
  4. Roast for approximately 60 minutes or until you can insert a toothpick through the middle portion. Larger beets may take longer to cook.
  5. Remove from oven and let cool before handling
  6. Remove foil. The skin of the beet comes off very easily. To avoid staining your hands too much you can use a paper towel to assist in peeling.
  7. Slice/dice in your preferred way and serve!
Recipe Notes

You may also like Red Cabbage and Corn Slaw


  1. Roasted beets are sooo YUMMY! I love adding them to salads or pickling them. Have you ever tried the golden ones? They are specatacular and taste less earthy than red beets. They can be harder to find, but worth the hunt (or grow your own)! 😉

    1. I have not tried the golden ones yet but I do see them all the time at the supermarket. Thanks for the suggestion Catherine, I will be sure to be some up next time. I am intrigued now 🙂

      Emely @ The Blush Fig
  2. Beets are one of the ingredients useful for heart, liver, colon and vascular system. it contains proteins, dietary fiber, various vitamins, especially group B, and a good share of mineral salts, especially potassium, sodium, calcium, iron, and phosphorus. We should integrate it more into our diet, and then cooked in this way must also be very good.

    Edoardo Pucciarelli

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