A Simple Way To Roast Beets

You are here:  > > Roast Beets

How to roast beets with only two ingredients, golden beets and extra virgin olive oil.

Golden beets and olive oil in a glass roasting dish.Golden Beets and EVO

Trim the stem end of the beets, leaving about an inch of the stems attached. Trim the root end, leaving about a half inch of the root. By leaving part of the stem and root, it prevents excessive bleeding.

The beets are coated with olive oil. Just cover with foil and pop them in the oven.

Peeling roasted beets.

To peel the beets, pick them up with a lint free kitchen towel and literally wipe the skin off.

Finishing, peeling the beets.

The beets are skinned and trimmed.

Seared brined pork chops, with a pan veloute, and sauteed golden beets.Seared Brined Pork Chops, With A Pan Veloute, And Sauteed Golden Beets.

When you buy beets look for bunches with the greens still attached. In many cases the price for the same number of beets that are stemmed, is close to, or the same as buying them in a bunch. But the greens are edible and absolutely delicious. With bunch beets you get a twofer.

When you shop for beets, look for beets that are firm to the touch and tops, or leaves, that are dark green. If the tops have a lot of brown dry discoloration avoid that bunch.

Beets and beet greens are an excellent source of phytonutrients. They have antioxidant and anti-inflammatory properties, and they contain high levels of many vitamins and minerals. All this, and they taste great too!

How To Roast Beets

  • Yield: 2 to 3 servings
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes


  • 3 to 4 golden beets, substitute any beets
  • Extra virgin olive oil, to coat


  1. Preheat oven to 350° F / 175° C.
  2. Trim the stem end of the beets, leaving about an inch of the stems attached. Trim the root end, leaving about a half inch of the root.
  3. Wash the beets under cold running water.
  4. Coat the beets lightly with olive oil and place in a baking dish.
  5. Cover tightly with foil and place in oven.
  6. Roast until done, about 45 minutes to an hour. Beets are done when you can insert a paring knife with little resistance.
  7. Remove from oven and allow to cool slightly.
  8. To peel the beets, pick them up with an old kitchen towel and wipe the peel off, using the towel. If you prefer you can use heavy duty paper towels. You can trim the stem and root ends either before or after you peel them.
  9. To serve the beets, you can slice them into rounds or quarter them or you can leave them whole.


  1. You'll notice there is no seasoning in this recipe. There is no point to seasoning the beets if you roast beets with the skin on. Yes, salt will penetrate the skin, but not in the length of time you will be roasting them.
  2. Once the beets are roasted and peeled, then I season them.
  3. For the plate above, I quartered and halved the beets, then sauteed them with extra virgin olive oil, a pinch of kosher salt, and cracked black pepper. Remember the beets are cooked. I only wanted to coat them with EVO and season them lightly.