roasted beets

This is a delicious way to prepare summer beets. They can be eaten alone, in a salad, or served as a side dish with grilled meats or fish. 

Marinated Roasted Beets

beets

extra virgin olive oil

garlic ((minced))

honey

Chinese black vinegar

salt and pepper

herbs ((for garnish; optional))

Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil. 

Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.

Meanwhile, make the dressing. Combine 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon honey, 1 tablespoon vinegar, and salt and pepper to taste.

Toss the beets in the dressing and serve. Garnish with fresh herbs (cilantro, scallions, and parsley all work great) if desired and serve.

These bright and colorful Roasted Beets with Balsamic Glaze are a tasty and healthy side dish that will convert even the biggest beet hater.

Roasted Beets with Balsamic Glaze

golden

red beets,

balsamic vinegar

honey or maple syrup

Salt and pepper,

Preheat oven to 350°F. Scrub outside of beets,...

Preheat oven to 350°F. Scrub outside of beets, and then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet, and bake in preheated oven for 50-60 minutes, or until the beets are soft when pierced with a fork.

Remove beets from oven and let cool until...

Remove beets from oven and let cool until cool enough to handle—about 15 minutes. Meanwhile, heat the vinegar, honey or maple syrup, salt, and pepper in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until thick and bubbly—about 3 minutes.

Using clean hands, rub off the peels of...

Using clean hands, rub off the peels of the beets, or alternatively, use a sharp vegetable peeler to peel off the peels. Slice the peeled beets into 1/4" rounds. Layer rounds on a platter, and then drizzle with the glaze before serving. Season with additional salt and pepper, if desired.

<p>The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.</p>

Winter Grain Bowl with Balsamic Dressing

sweet potatoes, cubed

olive oil and salt

rice,

cherries

shredded kale

goat cheese

pistachios

olive oil

mayonnaise (optional but deliciously creamy)

salt

Dijon mustard

Roasted Vegetables and Wild Rice

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes.

Winter Grain Bowl Step 1

Dressing

In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 

In a blender or food processor, blend dressing ingredients together until smooth. 

Winter Grain Bowl Step 2

Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

Winter Grain Bowl Step 3

Assemble

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It&#8217;s like a delicious spa for your winter body.

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It's like a delicious spa for your winter body.

Winter Grain Bowl Step 4

Love grain bowls and balsamic vinegar dressing sounds so good. I am going to try it.

This grain bowl not only looks delicious and healthy but it is gorgeous as well. Thanks so much for sharing this wonderful January meal.

I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It's my favorite way to prep them.

I made this last night and it was absolutely delicious! I added sautéed beet greens (since I didn’t want to waste them), used fresh pomegranate seeds instead of the dried cherries since I had a pomegranate on hand, and added a little lemon juice. This recipe is a keeper!

This salad is fabulous, and I will make it again! Yesterday, the weather in Texas was in the high70s, so we grilled our veggies. 😊 and we also added grilled tofu to our bowls.  We love making your recipes. They are simple and fulfilling. Thanks for sharing.
.

This is FANTASTIC! Just had it for lunch (day 2) and can't wait to have it again tomorrow. I used quinoa and arugula but will try again with wild rice. Thanks!

This was EPIC! I subbed butternut squash for beets and it was perfection. With the nutty wild rice, tangy balsamic dressing, sweet dried cherries, creamy goat cheese and crunch from the pop of pistachios, it's the bowl of my dreams. I added some shredded rotisserie chicken for extra protein. Love making this on the weekend and eating from it all week. Thank you!

Great for lunch throughout the week.  I kept each item separate and created my bowl each day for lunch. Instead of kale I did roasted brussel sprouts.   Yum! Yum!

I love these bowls. I’ve been keeping the layers available in the fridge for lunches and breakfast. My fave is brown rice, quinoa combo, black beans, roasted sweet potatoes, garlicky kale, half an avocado and an over easy egg over the top. Yum. I love the balsamic dressing. Because I live in New England and am surrounded by maple trees, I substitute maple syrup for the mustard. Deeelicious!!!!!  Thanks for the idea. It’s totally saving my winter.

Meal prepped this for lunch all week. It is great cold or with the grain part warmed up, plain or with an egg or leftover meat.

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https://www.youtube.com/watch?v=YiafPhUNEjg

The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Full recipe: https://pinchofyum.com/winter-grain-bowl-with-balsamic-dressing

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This Roasted Beet Goat Cheese Salad from Delish.com can't be beat.

Roasted Beet Goat Cheese Salad

beets,

arugula

avocado, sliced

goat cheese, crumbled

c. chopped toasted walnuts

c. extra-virgin olive oil

c. balsamic vinegar

maple syrup

Kosher salt

black pepper

Great simple salad and perfect dressing for the beets. This recipe is a keeper!

This salad is really, really good. When I roast my beets, I brush them with olive  oil, then add some chopped fresh rosemary, salt and pepper, and close up the foil packet.  The dressing is really nice— it doesn’t separate.  It’s so thick that it’s better to serve alongside the salad rather than to add to the salad and toss.

This was delicious, definitely going to put in my favourite list of salads 
however my dressing was quite dark and it didn’t look like the picture,

Wonderful, easy salad to compliment steak.  I roasted beets, toasted walnuts and made vinaigrette day before so just had to toss together right before meal.  Easy and elegant!

This salad was a hit with everyone last night. This will be my go-to salad dressing from now on.

Once you learn my simple trick for how to roast beets, you’ll never look at those funny root vegetables the same way again. Properly roasted beets are a far cry from those soggy tasteless pink slabs that come in a can. Roasted beets are sweet, rich, tender, and an incredible addition to salads – or great on their own! They’re naturally gluten free, paleo and vegan.

Simple Roasted Beets

Tablespoons extra virgin olive oil,

fine sea salt

garlic powder, fresh ground black pepper, paprika, cumin or chili powder

Preheat the oven to 350F. Line a large...

Preheat the oven to 350F. Line a large baking sheet with a nonstick pad or tinfoil lightly coated in nonstick spray. Set aside.

Rinse, then scrub the beets with a brush...

Rinse, then scrub the beets with a brush or coarse sponge. Transfer to a plastic cutting board (if you use wood/bamboo, it may become permanently stained). Use a sharp knife to cut off the step and root ends of each beet, then chop into 1/2" cubes or 1/4" slices (which are prettier, but take longer to cook).

Transfer cubes to a large mixing bowl and...

Transfer cubes to a large mixing bowl and toss with oil, then salt (and other spices of choice, if desired).

Spread the beet cubes in an evenly-spaced layer...

Spread the beet cubes in an evenly-spaced layer on the prepared baking sheet.

Bake for 45-60 minutes or until beets are...

Bake for 45-60 minutes or until beets are slightly crisp around the edges and tender in the middle. Again, remember that if you sliced the beets into discs or larger cubes, your bake time might be longer.

https://mediavine-res.cloudinary.com/video/upload/wbs9fwdwfquwmq8vachy.mp4

If you learn my simple trick for how to roast beets, you’ll never look at those funny root vegetables the same way again. Properly roasted beets are a far cry from those soggy tasteless pink slabs that come in a can. Roasted beets are sweet, rich, tender, and an incredible addition to salads – or great on their own! They’re naturally gluten free, paleo and vegan.

Perfect Roasted Beets

These roasted beets are the perfect way to enjoy all of the earthy sweetness of this root vegetable without losing the perfect texture from boiling them.

olive oil (about 1 tablespoon for every 4-6 beets)

salt and pepper (to taste)

Preheat oven to 375°F.

Wash beets under cold water and cut off the top and bottom.&nbsp;Cut beets in half and toss with olive oil, salt &amp; pepper.

Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).&nbsp;

Roast the foil package for 1 hour or until beets are tender when poked with a fork.

Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.

Serve warm with butter or chilled in salads.

You&#x27;ll love these citrus-marinated roasted beets! To make this recipe an easy holiday side dish, roast and marinate the beets up to a few days in advance. Then, add the orange wedges, zest, and watercress right before you eat.

Roasted Beets with Citrus

Extra-virgin olive oil (for drizzling)

navel orange

Sherry vinegar or balsamic vinegar (for drizzling)

lemon

watercress leaves (or arugula

Sea salt and black pepper

Flaky sea salt (optional)

Goat or feta cheese

walnuts

Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.

Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.

Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.

Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.

Serve on a platter with the orange segments, watercress, and citrus curls.

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)*)

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 have a tender texture and sweet, rich flavor. They’re super easy to make and such a great addition to so many recipes!

How To Roast Beets

Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.

If the beets still have their leafy tops, cut off most of the leafy tops, but leave yourself enough to grip onto (about an inch). Wash and scrub the beets thoroughly.

Individually wrap each beet loosely with foil (no need to dry them first) and transfer them to the baking sheet.

Roast until you can easily slide a skewer to the center without any resistance, about 1 hour for medium sized beets. (If your beets are really small, start checking after 30 minutes. You don’t want them to dry out or scorch on the bottoms.)

Let cool 15 minutes or so, then trim the stems and root ends. Use a paper towel or food prep gloves to rub off the skins. They will come off quite easily! (If not, use a vegetable peeler, but be gentle.)

Quarter, slice, or dice your roasted beets for whatever recipe you&#x27;re using them for.

https://embed.mediavine.com/videos/qrqxc8dpgpc8mncsgfqr

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!

Learn how to roast beets with this simple recipe! No foil here. For best flavor, slice the beets and roast them on a pan, as you would other vegetables. Recipe yields 4 side servings and fits perfectly on a half-sheet pan.

beets (about 3 large or 5 small-to-medium)

fine salt, to taste

Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).

Using a sharp chef&#8217;s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.

Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.

Roast for 35 to 40 minutes, tossing halfway, until you&#8217;re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.

I just received your cookbook and love it! The vegetarian chili is 5 stars! ⭐️⭐️⭐️⭐️ ⭐️ Your photography is gorgeous!!!

My dad use to eat this when I was a little girl.  He would always have a jar of beets in the refrigerator.  I never liked the taste of them, but I would be willing to give them a try again.  Why, because yours looks amazing.  Thanks for sharing

Beets are so underappreciated. Love this roasting technique! Usually I steam-bake my beets and sometimes they turn out a bit mushy; I really like your approach here. Thank you!

Excited to try this recipe! Do you keep the peel on while roasting?  If so, do you peel it off before serving?

I love beets, roasting brings out their earthy flavour, but I particularly enjoy them pickled and served with a salad. My mum would preserve them and they’d sit all winter on the shelf, then when summer came around I’d devour them. Beetroot relish is also a favourite. Guess I just love beetroot. Thanks for posting Kate.

I am obsessed with beets!  Weirdly enough, I even loved them as a child.  There is something about that earthy flavor that gets me every time.  I really like them pickled and thrown into a smoothie. I don't think I have ever tried them roasted.  This recipe is on my radar!!

Wow, this is truly the best method for making beets! I’ve always cooked beets whole and peeled them afterwards— it takes a long time and peeling makes a mess of the kitchen. This was simpler, faster, and the flavor was more concentrated! This recipe was a huge hit in my house. We didn’t even notice the skin on them. Thanks for teaching me a better way, Kate!

Hello.. I love your recipes and I love beets. Two summers ago, 2019 when we could still vacation with family, an aunt of my husband’s came to our home on the island of Samos in Greece. She did some of the cooking during her stay. Her way of making beets, which I’ve incorporated every time, is to roast, just like the recipe above, and when preparing to serve you add salt, pepper, any vinegar you might have on hand, olive oil, and the magic ingredient a grated clove of garlic. You can of course roast the garlic, to make it sweeter. The garlic has brought this dish to an other level for me. Try it, I think you will like it. 

Best beets I've ever tasted. They are so sweet and I love the texture of the skin!
Thank you so much Kate!!

I just roasted the beets per directions and they are fantastic. Leaving the skin on made a little crispy edge to each piece. Thanks so much for this easier &amp; quicker recipe. I'll be adding these to salads and grains.

Fabulous recipe! A revelation for me and my mother who has been peeling beets before cooking for years. And we both agree that they are delicious!

Yeah roasting the beats with the skin on do not work for me they were still noticeable and darker and a bit tough it really doesn’t take much longer to peel them I recommend doing that

Excellent roasted beets recipe. I put the olive oil and salt in bag with the beets shake and put them on the tray. Thank you 

I loved reading your post about roasting beets! I found more than I expected for sure!  I will check out instagram and facebook!!! Thank you so much. I know they will be delicious. I even had fresh dill and chevre!

Thankyou, Kate.  This recipe is simple and delicious.  My first time to grow beets in the garden and wasn't sure if I would like them.  I loved them!  Thank you for sharing this recipe!

I made these roasted beets last night and they were delicious. I’d always thought you had to peel beets, but just like the recipe said, I scrubbed them very well and the peels/outside skin wasn’t the least bit noticeable. I roasted these along with red onion and carrots and I’ll definitely make them this was in the future!

I used this recipe as a friend gave me three beautiful bunches of rainbow beets! It was delicious and quick!

Excellent recipe! Drizzled on a touch of white balsamic vinegar when they were done and happy beet day to me! Thanks for sharing this!

These roasted beets were the best beets I have ever tasted.  I was eating them as soon as they cooled off and put them in a spinach salad with walnuts, blue cheese, blueberries and a Raspberry Vinaigrette dressing,  I could eat these like candy….they are so tender and so easy to make…..thanks for the recipe.

https://content.jwplatform.com/videos/zx5kvYw4.mp4

Watch how to make perfect roasted beets in this short recipe video! These roasted beets are easy and completely delicious.

Roasted Beets Recipe

To build the perfect  Greek Quinoa Bowl Recipe, combine the ingredients for a Greek salad with the warm comfort of roasted vegetables and tangy dressing.

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