Baked Beets
Baked Beets (Oven-Roasted Beets)
Easy • Sweet • Earthy • Tender
Ingredients
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4 medium fresh beets
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1–2 tbsp olive oil
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Salt, to taste
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Black pepper, to taste
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Optional: fresh herbs (thyme, rosemary), balsamic vinegar, garlic powder, or honey
Instructions
1. Prep the Beets
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Preheat your oven to 200°C (400°F).
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Trim off the beet greens, leaving about 1–2 cm of the stems.
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Wash and scrub the beets well.
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You can bake them with skin on—the skin rubs off easily after roasting.
2. Wrap and Roast
You have two roasting options:
A. Whole-Roasted (Best flavor)
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Drizzle each beet with a little olive oil.
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Wrap each beet individually in aluminum foil.
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Place on a baking sheet.
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Roast 45–60 minutes, depending on size.
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They’re done when a knife slides in easily.
B. Cubed-Roasted (Faster, a bit caramelized)
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Peel raw beets and cut into cubes or wedges.
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Toss with olive oil, salt, pepper, and optional herbs.
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Spread on a baking sheet.
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Roast 30–40 minutes, flipping halfway.
3. Peel (If Whole-Roasted)
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Let cool slightly.
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Use your hands or a paper towel to rub off the skins—they’ll slip right off.
4. Serve or Flavor
Delicious ways to finish baked beets:
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Herbs: dill, parsley, mint
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Creamy topping: yogurt, goat cheese, feta
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Add to salads with arugula, walnuts, and oranges
Extra Tips
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Red beets stain—use gloves if you don’t want pink hands.
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Store roasted beets in the fridge up to 5 days.
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They reheat well or can be eaten cold.
If you’d like, I can also give you:
✅ Baked Beet Salad Recipes
✅ Balsamic-Honey Roasted Beets
✅ Roasted Beet & Potato Medley
Just tell me!
Baked beets are tasty and allow you to simply get them cooking and forget about them until the timer goes off.
Especially helpful if you don't have any room left on your stove top for one more pot or pan! Plus, they're very simple to make.
Unlike other cooking methods, there is no need to scrub the beets with water, because the water would cause the beets to steam. So simply clean off any dirt with a paper towel, if desired. Trim the roots and stems to 1/2", but there's no need to cut the beets farther than that.
Place the beets in an oven-proof baking dish and cover (foil works fine). Bake at 400 degrees for one hour, or until tender.
Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you're eating the beets whole, or take it off.
Beets can be chopped, sliced or diced at this point.
How to cook beets...
