Oven Roasted Beets

Learn to make these oven roasted beets with only 5 ingredients and transfer them from the oven to the table in under an hour. They are gluten-free, dairy-free, and vegan-friendly!

You’ll love this oven roasted beets recipe!If you think beets are to be enjoyed during Thanksgiving, think again. These beetroots are just as amazing all year-round. They are filled delicious natural flavor and absorb any additional flavors they are given.

WHY DOES THIS ROASTED BEETS RECIPE WORKS:

As you already know, we love easy homemade recipes that can be put together and put on the table in matter of minutes or under an hour, and these roasted beets are no exception.

They are great to be added to garden salads or serve them alongside this Haitian Black Rice.

You’ll love the simplicity of this side dish. Follow the steps below and the video to learn how to make these beets in your oven.

Recipe ingredients:

1. Use fresh beets: The natural flavor and texture in fresh beets are much more profound than in canned beets.
2. Olive oil: You can use olive oil, grape seed oil, or avocado oil in this recipe.
3. Salt and pepper: I recommend kosher salt, but sea salt will work just as well. I also used ground peppercorn in this recipe.
4. Dried rosemary: Okay guys, I like bold and strong earthy flavors. In this recipe, rosemary does it for me. Fresh or dried. It helps to enhance the natural flavor of the vegetable.

How to Roast Beets

I usually peel the beets before cutting them. However, you can leave the skin on and peel them after roasting.  Here are the steps you’ll need to roast the beets.

1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel (optional) and cut the beets in quarters. Place the beets in an oven safe dish, drizzle with olive oil and apply generous pinches of salt and pepper. Then apply the rosemary.
3. Cover with aluminum foil, and roast until they’re fork-tender. Mine usually take 35-50 minutes – this will depend on the size of the beets.
4. Remove the foil then set the beets aside to cool.
5. Serve them with your favorite dish or protein and enjoy!

These beets taste so good the next day!

FREQUENTLY ASKED QUESTIONS (FAQ):

DO I NEED TO PEEL THE BEETS BEFORE ROASTING? No. You can roast the beets with the skin on then remove the skin after they have been roasted under cold water. However, I find the peeling the beets prior to roasting makes it much easier for the flavors to be imbedded while cooking.

CAN I ROAST THE BEETS IN ALUMINUM FOIL? Yes. You can apply the same method with the olive oil and seasoning if you prefer to roast the beast individually.

SHOULD I BOIL OR STEAM THE BEETS PRIOR TO ROASTING? No, but it’s completely up to you. Some find it easier to “precook” the beets prior to roasting as it is easier to remove the skin. Either option will work.

HOW LONG CAN YOU KEEP BEETS IN THE REFRIGERATOR? You can store cooked beets in shallow airtight containers. Cooked beets can be stored in the refrigerator for up to 5 days. I would not advise going longer than 5 days.

ROASTED BEETS VARIATIONS:

Although these beets are delicious as is, try these options to liven them up.

• Top them with various herbs such as fresh parsley, cilantro, oregano, dill, or thyme.
• Sprinkle them with nuts such as shaved almonds are a great option.
• Mix them up with fresh spinach.

WHAT TO SERVE WITH ROASTED BEETS?

I like to serve this recipe for various occasions or as part of Sunday dinner. Try to pair them with this Haitian chicken stew, this dill rice, this garlic mushroom dish, or chop them up and add them to this asparagus salad, and don’t forget to try this beet juice as well!

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