How To Roast Beets (3 Ways)
Learn how to roast beets three easy ways! Sweet, tender, and earthy. Perfect for salads, snacking, or meal prep. Includes storage tips and pro tricks.
Servings 4 per 2 lbs
Calories 73kcal
Ingredients
- 1½ - 2 lbs fresh beets any variety
- Olive oil optional, for coating
- Gloves recommended
Instructions
Method 1: Whole Beets in Foil (Skins On)
- Preheat oven to 400°F (204°C).
- Trim beet greens, leaving 1–2 inches of stem. Scrub clean.
- Rub each beet with 1 teaspoon olive oil (optional).
- Wrap individually in foil and place on a baking sheet to roast:
- Small: 45 min
- Medium: 1 hour
- Large: 1 hr 15 min
- Let cool slightly, then peel skins with a towel or paring knife. Wear gloves to avoid stains.
Method 2: Covered Skillet or Dutch Oven (No Foil Wraps)
- Place unpeeled beets in an oven-safe pan or Dutch oven.
- Cover with lid (or foil if needed).
- Roast at 400°F (204°C) for 45–75 minutes, flipping halfway.
- Let cool, peel skins. Use gloves and an old towel.
Method 3: Peeled & Diced Beets
- Wear gloves, then peel beets and trim ends.
- Dice into ½–1-inch cubes.
- Toss with 1 tablespoon olive oil.
- Spread on parchment-lined baking sheet.
- Roast at 400°F (204°C) for 30–40 minutes, flipping halfway.
Storage Tips
- Refrigerate roasted beets up to 1 week in an airtight container.
- Freeze up to 8 months in a freezer-safe bag or container.
- Prep a batch for salads, bowls, or snacking all week!
Notes
