Q : Do you peel beets before roasting?

A : You can do either! Peeling after roasting helps retain more moisture and earthy flavor, while peeling before gives you more opportunity to season and flavor your beets.

Q : How long do you roast beets in the oven?

A : Whole beets take about 45–60 minutes ; wedges or blocks cook in 30–40 minutes .

Q : What temperature do you roast beets?

A : 200°C (400°F) is ideal for tender, caramelized beets.

Q : Can you roast beets without foil?

A : Yes! Simply peel, cut, season, and roast on a parchment-lined tray.

Q : How do I know when beets are done?

A : Insert a knife into the center — if it slides in easily, they’re ready.

How to Roast Beets in the Oven (2 Ways)

Description

Roasting beets in the oven brings out their earthy sweetness and turns them into the perfect base for salads, sides, and dips. In this post, you’ll learn two easy ways to roast beets — with foil and without foil — plus how to peel, store, and serve them

Ingredients

1 kg (2.2 lbs) raw beets (about 6-8 medium beets)

1-2 tbsp olive oil

Salt and freshly ground black pepper, to taste

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Instructions

Method 1: Roasting Whole Beets in Foil (Peel After Roasting) Step-by-Step Instructions

Preheat the Oven
Preheat your oven to 200°C (400°F).

Prepare the Beets
Rinse and scrub the beets well to remove any dirt, but do not peel. Trim off the leafy tops (if still attached), leaving about 1 cm (½ inch) of the stem.
Using a fork or skewer, gently prick each beet in a few places to help steam escape during roasting.

Wrap the Beets
Place each beet on a square of aluminum foil. Drizzle with a little olive oil and season with salt and freshly ground black pepper. Wrap each beet tightly in the foil and place on a baking tray to catch any drips.

Roast the Beets
Roast in the oven for 45–60 minutes, depending on the size of the beets. Start checking the beets after 30 minutes of roasting. They're ready when a knife slides easily into the center.

Cool and Peel
Let the beets cool slightly. Once cool enough to handle, rub the skins off using your fingers or a paper towel. The skins should slip off easily.

Use or Store
Slice, dice, or mash the roasted beets as needed. Store in an airtight container in the fridge for up to 5 days.

Method 2: Roasting Peeled Beet Wedges Step-by-Step Instructions

Preheat the Oven
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Prepare the Beets
Peel the beets using a vegetable peeler. Cut them into even-sized wedges or chunks.

Season and Toss
Place the beet wedges in a mixing bowl. Drizzle with 1–2 tbsp olive oil and season with salt and freshly ground black pepper. Toss to coat.

Roast the Beets
Spread the seasoned beets out in a single layer on the prepared baking sheet. Roast for 30–40 minutes, flipping once halfway, until fork-tender and lightly caramelized on the edges.

Serve or Store
Serve warm or at room temperature. Store leftovers in the fridge for up to 5 days.

Notes

Storage Instructions

Fridge: Store roasted beets in an airtight container for up to 5 days.

Make-Ahead and Meal Prep Instructions: Roast, peel, and slice the beets ahead of time. Keep refrigerated and toss into salads, grain bowls, or side dishes throughout the week.

Freezer Friendly: Freeze cooked, sliced, or cubed beets in portions for up to 3 months. Thaw overnight in the fridge before using.

How to Reheat: Warm in the oven at 180°C (350°F) for 10–15 minutes, or enjoy cold in salads.

Ways to Use Leftovers: Stir into grain bowls, blend into roasted beet hummus, or layer in a goat cheese salad.

Prep Time: 10 minutes
Cook Time: 45–60 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 92
Sugar: 11.3 g
Sodium: 226.9 mg
Fat: 2.6 g
Carbohydrates: 16 g
Protein: 2.7 g
Cholesterol: 0 mg