Delicious Oven Roasted Beets

Roasted beets are delicious, easy, and full of wonderful nutrition. Their bright vibrant color makes for a beautiful side dish or main meal. And the best part is you don’t have to peel anything in this recipe either before baking or after.

If you’re like me, I was never a fan of beets growing up. Mainly because the ones I was accustomed to seeing were pickled beets at our big Thanksgiving gathering. It wasn’t until years later that I discovered roasting them was the best way to go.

I enjoy roasting an array of vegetables throughout the year and beets are no exception. Roasting tends to deepen the flavor and add some crisp, fork tenderness.

Health Benefits of Beets

These root vegetables contain anti-inflammatory and antioxidant properties. They are a great source of folate, potassium, manganese, and vitamin C. Whether you stick with red and purple beets or turn toward the golden orange beets, both pack about the same nutrition. And don’t forget beet greens which consist of the stem and leaf part of the beet which grows above ground. These greens pack nutrients that are essential for eye and vision health.

How To Make Perfectly Roasted Beets

When it comes to roasting beets, you’ll want to keep a few key things in mind. Unlike other vegetables that you can roast, beets don’t need to be roasted at a high temperature. Instead, a lower temperature is better unless you want to make beet chips (which is an option and possibly another recipe post coming soon).

Another thing to keep in mind, you don’t have to peel the skin off of beets either before or after baking. Some recipes call for this and it’s unnecessary. As long as you wash off the dirt on the outside, the skin on the beets will roast to perfection, is edible, and contains essential nutrients.

The only thing you will cut off is the stem (if the beets you buy have this still attached), the top of the beet, and the pointy bottom end.

Lastly, for even baking, ensure you cut the beet slices to an even thickness. Shoot for 1/2 to 3/4 inch thick slices (on the widest part). You’ll also want to flip the beets halfway through baking for even roasting.

KEEP THE BEET STEMS AND LEAVES. THESE CONTAIN VITAL NUTRIENTS FOR EYE HEALTH. YOU CAN SAUTE THEM OR EAT THEM AS A SALAD.

Once you’re ready to roast, make sure to space the beets evenly on a baking sheet. Bake for 35-40 minutes until fork tender.

How To Serve Roasted Beets

Roasted beets work perfectly as a side dish on their own. You can also spruce them up or make them into a main meal. Here are some ideas:

• Add roasted beets to arugula or spinach and enjoy as a big salad. You can also use the beet leaves and stems.
• Toss in walnuts, pecans, sunflower seeds, or pumpkin seeds.
• Add feta or parmesan cheese.
• Create a plant-based protein-rich meal, combining lentils, beets, red or green onions, and a squeeze of lemon or orange, or a touch of balsamic vinegar.

Looking For More Roasted Veggie Ideas?

Give these delicious recipes a try.

• How to Make Curry-Flavored Roasted Cauliflower
• Roasted Brussel Sprouts with Walnuts & Pomegranates (Easy!)
• Baked Acorn Squash Recipe
• Greek Roasted Eggplant Dip (Flavorful and Plant-Based)