oven roasted beets

Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or addition to your favorite salad! They are gluten-free, dairy-free, Paleo and vegan-friendly!&nbsp;

Balsamic Roasted Beets Recipe

beets (peeled & diced (about 3 cups)*)

olive oil

sea salt

TBS balsamic vinegar

TBS honey ((pure maple syrup

Preheat oven to 425 degrees Fahrenheit.

Grease a large baking sheet or dish, set aside.

Peel and cut 3 beets into 1” cubes.

Toss beets with 1 TBS olive oil and ½ tsp sea salt.

Spread onto a greased baking dish in an even layer.

Bake in preheated oven for 15-20 minutes.

After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.

Mix together balsamic vinegar and honey.

After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.

Stir until all the beets are evenly coated.

Return to the oven for 10 minutes, stirring once half way through.

Roast until the balsamic/honey mixture coats the beets (and isn’t runny).

Remove from the oven and serve warm or store and serve later over your favorite salads.

https://embed.mediavine.com/videos/vbilaenqqvgdz36q7qu3

Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or salad topper! They are gluten-free, dairy-free, Paleo and vegan-friendly!

Oven roasted beets are a simple and sweet side dish recipe!

Easy Oven Roasted Beets

beets

extra virgin olive oil

thyme leaves (minced)

salt

black pepper

orange zest

Preheat oven to 400 degrees F.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler.

Cut the beets into 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters and large beets cut into eighths.)

Place the cut beets on foil-lined baking sheet and toss with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with orange zest. Season with salt and pepper as needed. Serve warm.

Refrigerator Pickled Beets that are easy to make and delicious straight or on sandwiches and in salads. You won&#x27;t believe how easy these are to make; start with my tutorial for how to roast beets and you are half way there.

Pickled Beets

beets (oven roasted (see note))

water

sugar

vinegar

Slice the roasted beets into bite sized pieces. Add to a mason jar.

Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine.  Pour the liquid over the beets in the mason jar and seal.

Refrigerate for at least a half hour and enjoy!

<em>Foolproof steps to the perfect roast beets, every time! Oven roasted beets are smooth, sweet, and have a deep umami flavor. Great in salads, bowls, and more.</em>

How to Roast Beets 

1-5+ medium-to-large beets, any color/variety

Filtered water (1 teaspoon per beet)

Preheat

the oven to 400F and set a baking tray aside. Scrub each beet well, so no dirt remains.

Cut the top and bottom off of each beet, so only beet flesh (and no root/stems) remain. Place the flat side of the top of each beet onto the cutting board, then carefully quarter each bulb. This helps with even cooking.

Wrap: Lay a medium square of aluminum foil on a flat workspace, then cover it with a square of parchment paper. Place one beet (all 4 quarters) in the center of the two sheets, then pull each corner upward so it will seal at the top. Before you close the seal, add 1 teaspoon of water to the center of the beet to help with moisture. Seal each beet by pulling all four corners together and twisting them together, to close.

Bake: Place each beet with the sealed side up on a baking tray, to prevent the juices from spreading and burning on the bakeware. Bake your beets in the middle rack of the oven for 45-60 minutes; this will vary slightly based on the size of each beet. The beets are almost done when you start to smell a deep, subtly-sweet, and borderline burned beet flavor. Once fully cooked, a fork or metal skewer should slide through the thickest part of each beet easily.

Peel

Once cooked, remove the beets from the oven and carefully open their wrappers. Allow the beets to cool slightly. Once they are cool enough to handle, use your hands (gloves are recommended) to peel the skin off of each beet &#8211; it should glide off easily. A paper towel can also help to remove areas that are not coming off.

Serve &amp; Store

Serve as desired, warm or cold. Roasted beets will last in an airtight container in the fridge for up to one week, or can be frozen for up to two months. 

The best way to get big flavor out of root vegetables? Roasting them! These oven roasted beets are easy and come out perfectly tender and sweet.

Olive oil, for rubbing

Preheat the oven to 425 degrees Fahrenheit.

Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from &#8220;bleeding&#8221; out red juice in the oven.

Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).

Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we&#8217;ve found medium sized beets take about 1 hour.

Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. (It&#8217;s a little messy and your fingers will get a little stained, but it&#8217;s ok! The beet juice washes off.) Serve immediately, or keep them refrigerated in a sealed container for 3 to 5 days (keep them whole to stay the freshest).

Thank you for the terrific recipe!  This was super easy and the beets turned out great!  I accidentally left the beets in the oven for an hour and 45 minutes and it was no problem. Also, bonus, my hands did not get very pink removing the peels. I will be preparing this way again soon!

These beets were perfect!  I left them in with some other vegetables I had roasting.  1 hour and 45 minutes didn't change them at all.  I put on latex gloves when I removed the skin and sliced them up.  They were gorgeous and delicious.  I served with with baby spinach, marcona almonds, golden raisins, and goat cheese.  Drizzled lemon olive oil and white balsamic over it.  Incredible!  Thank you~

Roasted Beets are sweet and tender and entirely delicious. They are so easy to make and learning how to roast beets the right way is a something every beet lover needs! This roasted beets recipe is quick and easy, no peeling required!

Roasted Beets

Kosher salt (or sea salt)

Preheat oven.

Preheat oven to 400F. Line a rimmed baking sheet with foil and set aside.

Clean Beets and Trim

Scrub beets well to move any dirt or debris. Trim off the leaves and the root end. (Watch video for this step.)

Wrap in Foil

Place each beet on a piece of foil and drizzle with olive oil and sprinkle with salt. Wrap the foil around the beet and place on prepared baking sheet. Repeat for remaining beets.

Roast Beets

Roast beets at 400F for about an hour for medium to large beets. Start checking smaller beets at 30 minutes. For even cooking, flip beets over about halfway through the cooking time.

Beets are done roasting when an inserted skewer or toothpick easily pierces the beet and goes straight through to the center of the beet easily.

Remove Skins.

Let the beets cool for about 20 minutes or until they are cool enough to handle. Remove the skins by gently rubbing the outside of the beet with a paper towel. The skin should slide off. If you have some serious stubborn skins you can use a paring knife or vegetable peeler to remove those skins.

Cut Beets.

Finally, cut the beets into wedges or slices and they’re ready to serve. Keep beets refrigerated until ready to eat for up to 1 week.

https://content.jwplatform.com/videos/IWwGx4Ay.mp4

Remove Skins

Cut and Serve.

Roasted Beet Salad is one of those easy-fancy salads or side dishes to serve guests that will have them fooled into thinking you are a gourmet chef. This healthy, flavorful dish is so simple to throw together but tastes complex with the combination of creamy goat cheese, sweet, earthy beets, crunchy pistachios, and bright homemade vinaigrette that can be thrown together in minutes.

Roasted Beet Salad

spring mix salad greens

goat cheese

pistachios

Tablespoons apple cider vinegar (or red wine vinegar)

Tablespoons honey

Dijon mustard

Kosher salt

Preheat oven to 425°F. Prepare the beets by cutting off the leaves and stems, leaving just about 1-inch attached to the beet root. Wash the beets well and drizzle them with a little olive oil before wrapping in aluminum foil. Bake for 50-60 minutes until you can easily stick a knife in the beets. Remove the beets from the oven and unwrap. Let them sit until cool enough to handle, then rub the skins off with a paper towel or your hands. Slice the beets into bite-size chunks.

Mix vinaigrette ingredients in a mason jar with a lid and shake well until combined, or add to a bowl and whisk well.

Add the salad greens to a large bowl. Add half the vinaigrette and toss well. Pile the dressed greens on individual salad plates, then top with beets, goat cheese, and pistachios. Drizzle with remaining dressing.

Buying roasted pistachios online is the best way to get them. They're always fresh and so flavorful!

I made this with arugula and baby spring mix, soooo tasty!!!

I have made this several times &amp; added rustic carrots and onions . Delicious family favorite.

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Top 7 oven roasted beets recipes from across the web

The most viewed oven roasted beets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Balsamic Roasted Beets Recipe

Easy Oven Roasted Beets

Pickled Beets

How to Roast Beets

Easy Oven Roasted Beets

Roasted Beets

Roasted Beet Salad

The most viewed oven roasted beets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine