How To Roast Beets (3 Easy Ways!) + Storage Tips

Roasting beets brings out their natural sweetness and transforms them into tender, flavorful gems, perfect for salads, grain bowls, or snacking straight from the fridge. Here’s how to roast whole, foil-wrapped, or diced beets, plus tips on prepping, peeling, and storing them.

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Why You’ll Love Roasting Beets at Home

Roasting beets is one of the easiest ways to unlock their natural sweetness and earthy flavor—no boiling, no fuss, just tender, caramelized goodness. Whether you’re meal prepping for the week or adding color to your salads, grain bowls, or snacks, roasted beets are a vibrant, versatile ingredient you’ll always want on hand. Once you try them, you’ll wonder why you ever bought them pre-cooked!

Jump to:

• Why You’ll Love Roasting Beets at Home
• Quick Note Before You Start Roasting Beets:
• Roasting Times (Based on Size):
• Method 1: Whole Roasted Beets (Foil Wrapped with Skins On)
• Method 2: Roasted Beets in a Covered Skillet (No Foil Wrap)
• Method 3: Roasted Diced Beets (Peeled First)
• Storage Tips
• When Are Beets in Season in the Western U.S.?
• Featured Farmer: Farmer Jones Farm
• Toss a Simple Dressing on Beets to Create a Side:
• YOU MAY ALSO LIKE LEARNING HOW TO MAKE:
• Equipment Needed
• How To Roast Beets (3 Ways)
• Dietary Considerations

Quick Note Before You Start Roasting Beets:

Wear gloves. Wear gloves. Wear gloves.  When handling raw or roasted beets to avoid stained fingers. Trust me, unless you love a purple tie-dye look on your hands, it’s worth it. Don’t worry, I’ll keep reminding you! 

Roasting Times (Based on Size):

• Small: 45 minutes
• Medium: 1 hour
• Large: 1 hour 15 minutes

Method 1: Whole Roasted Beets (Foil Wrapped with Skins On)

Best for: Soft, juicy beets that are easy to peel after roasting.

Instructions:

1. Preheat oven to 400°F (204°C).
2. Trim the tops, leaving 1–2 inches of the stem attached to minimize bleeding.
3. Scrub beets clean under running water to remove dirt and debris.
4. Rub each beet with 1 teaspoon olive oil. (optional) To be honest, I always forget the oil and it’s always perfectly fine. 
5. Wrap individually in foil and place on a baking sheet.
6. To Peel: Let beets cool slightly. Then, while still warm, rub skins off using a towel you don’t mind staining, or use a small paring knife. Wear gloves! Beet juice stains everything: fingers, towels, countertops, your favorite nail polish.

Why Rub Beets with Olive Oil Before Roasting?

Purpose:

• Moisture Retention: The oil helps prevent the skin from drying out or cracking in the oven.
• Smoother Peeling: It can make the skins a bit easier to remove after roasting.
• Flavor Boost: Adds a hint of richness and helps seasonings stick, if you're roasting peeled or diced beets.

Method 2: Roasted Beets in a Covered Skillet (No Foil Wrap)

Best for: Roast beets without individually wrapping them in foil (less waste and fuss).

Instructions:

1. Place unpeeled beets in a cast iron skillet, Dutch oven, or oven-safe pan.
2. Cover with a lid (if your pan has one). If not, use foil as a backup cover to trap steam.
3. Roast at 400°F (204°C) for 45–75 minutes, depending on beet size.
4. Flip halfway through to prevent the bottoms from scorching.
5. Check for doneness by piercing with a knife—it should glide in easily.
6. Let cool, then peel the skins off. Wear gloves! Unless you want a magenta manicure that lasts for days.

Method 3: Roasted Diced Beets (Peeled First)

Best for: Crispy edges, fast cooking, and meal prep.

Instructions:

1. Wear gloves, then peel beets with a vegetable peeler and trim stem and root ends.
2. Cut into ½- to 1-inch cubes.
3. Toss with 1 tablespoon olive oil in a large bowl.
4. Spread on a parchment-lined baking sheet in a single layer.
5. Roast at 400°F (204°C) for 30–40 minutes, flipping halfway through, until tender and caramelized.

Storage Tips

• Prep-Ahead: Roast a big batch for the week. They’re perfect for salads, toast, grain bowls, or soups.
• Store: Keep cooked beets in an airtight container in the fridge for up to 7 days.
• Freeze: Place in a freezer-safe bag or container and freeze for up to 8 months. Thaw in the fridge before using.

When Are Beets in Season in the Western U.S.?

Beets are in peak season from spring through late fall in the Western U.S.—typically March through November. Early spring beets are tender and small, while late summer and fall varieties tend to be larger and more robust. You'll often find beautiful heirloom varieties at farmers markets starting in April, with peak harvests from May through October.

Featured Farmer: Farmer Jones Farm

At the heart of Huron, Ohio, the Jones family has been growing vegetables with care, patience, and purpose for over 30 years. Through Farmer Jones Farm at The Chef’s Garden, they share regeneratively grown vegetables, herbs, and edible flowers once reserved for world-class chefs—now available to home cooks nationwide.

Led by brothers Farmer Lee Jones and Bob Jones, Jr., this third-generation family farm is rooted in regenerative farming, blending traditional methods with forward-thinking innovation. Every crop is nurtured slowly and thoughtfully, in harmony with the land, to bring you food that’s as good for the earth as it is for your plate.

Their dedication reminds us: good food starts with good soil—and great farmers.

Toss a Simple Dressing on Beets to Create a Side:

• Balsamic Dressing
• Simple Citrus Dressing
• Cumino Vino Rosso Dressing

YOU MAY ALSO LIKE LEARNING HOW TO MAKE:

• Creamy Italian Polenta
• Easy Homemade Ricotta Cheese
• Homemade Croutons
• Homemade Rosemary Crackers
• Dark Chocolate Graham Crackers

Equipment Needed

• Cutting board and sharp knife
• Vegetable peeler (for peeled beet method)
• Mixing bowl (for tossing diced beets)
• Aluminum foil (optional – for foil packet method or covering skillet)
• Cast-iron skillet, Dutch oven, or oven-safe pan with lid
• Baking sheet
• Parchment paper (optional – for easier cleanup)
• Gloves (essential for protecting hands from beet stains)
• Clean kitchen towel (for rubbing skins off roasted beets)

Dietary Considerations

• DF – Dairy-Free: Yes, naturally contains no dairy.
• EF – Egg-Free: Yes, no eggs used in any preparation.
• GF – Gluten-Free: Yes, 100% gluten-free.
• NF – Nut-Free: Yes, safe for nut-free diets.
• PB – Plant-Based: Yes, completely plant-derived ingredients.
• SF – Sugar-Free: Yes, contains no added sugar.
• VE – Vegetarian: Yes, plant-based and vegetarian-friendly.
• VG – Vegan: Yes, no animal products included.
• Paleo: Yes, suitable for paleo diets.