Roasted Beets

Ingredients

• 2 bunchesred beets
• 2 bunchesgolden beets
• 60 mlextra-virgin olive oil
• 1 teaspoonkosher salt
• ½ teaspoonfreshly ground black pepper
• ¼ teaspoongarlic powder
• 30 gbutter, melted

Instructions

1. 1

   Prepare golden beets

   Trim the leaves and bottoms from the golden beets, peel them and cut them into 2.5 cm pieces. Put them in a medium saucepan, cover with water and salt the water. Bring to the boil and cook for about 20 minutes, until a fork can pierce a piece but it is still somewhat firm.

2. 2

   Cook red beets

   Put on plastic or latex gloves and repeat the same preparation with the red beets, cooking them in a separate saucepan of salted water. Boil for about 20 minutes, until a fork can pierce a piece but it is still somewhat firm.

3. 3

   Heat the oven

   Ten minutes after the beets have started boiling, preheat the oven to 230°C.

4. 4

   Drain the beets

   Drain the two colours separately and spread them on opposite halves of a baking tray, leaving a gap between them.

5. 5

   Season and roast

   Drizzle the olive oil over the beets and sprinkle on the salt, pepper and garlic powder. Roast for about 15 minutes, or until tender and just beginning to brown.

6. 6

   Add the butter

   Transfer the red beets to a serving bowl and drizzle with half the melted butter. Add the golden beets on top and drizzle with the remaining butter.

7. 7

   Serve straight away

   Serve immediately.

What are roasted beets?

Beets, also called beetroot, are root vegetables that can be served boiled, roasted or both. This Mediterranean-inspired side uses red and golden varieties for a mix of colours and flavours.

The recipe boils the pieces briefly before roasting them, helping them soften without losing their shape. Olive oil, simple seasonings and butter finish the beets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 3g protein, 16g carbs, 14g fat.

The beets provide most of the carbohydrates, while olive oil and butter contribute most of the fat; the beets offer a modest amount of protein. Pair a serving with a protein-rich main and another vegetable to make a more balanced plate.

Why use two colours?

Golden beets: These are cooked separately from the red beets, so their colour stays distinct.

Red beets: Gloves help keep their deep pigment off your hands while you peel and cut them. Keeping the two colours apart on the tray also helps prevent the red beet juice from staining the golden pieces.

The two-stage cooking method

Parboiling: Cook each colour in its own saucepan of salted water until a fork can pierce a piece, but it still feels somewhat firm. Starting the beets in separate pans keeps the colours apart and lets you check each batch.

Roasting: Drain the beets well before spreading them on the tray. The oven finishes cooking them and gives their edges a chance to brown.

Check for doneness

Before roasting: A fork should enter a beet piece, but it should not be fully soft after the 20-minute boil. If the pieces are already very tender, handle them gently when draining and expect them to need less time in the oven.

After roasting: Look for tender pieces with a little browning at the edges. The recipe gives about 15 minutes as a guide; check the tray rather than relying only on the clock.

Keep the colours separate

On the tray: Arrange red and golden beets on opposite halves, leaving a gap in the middle. This makes it easier to transfer them separately and helps preserve the contrast.

In the bowl: Add the red beets first and the golden beets on top, as directed. The colours may mingle a little once the butter is drizzled over them.

Serving ideas

Serve these beets straight from the oven while they are warm. Their sweet, earthy flavour and buttery finish suit a range of savoury main courses.

For a balanced plate, pair them with a protein-rich main and another vegetable or a fresh salad. The beets also work as part of a larger spread of side dishes.

Recipe notes & tips

• Wear gloves when handling the red beets to help prevent staining your hands.
• Use a separate saucepan for each colour, as directed, to keep the beets distinct.
• Cut the beets into similarly sized pieces so they cook at a similar rate.
• Drain the beets thoroughly before spreading them on the baking tray.
• Leave a gap between the two colours on the tray to make them easier to transfer separately.
• Check the beets as they roast and take them out when tender and just starting to brown.

Variations

• Use one colour: Make the recipe with red or golden beets alone, keeping the other ingredients and method the same.
• Adjust the seasoning: Add more or less black pepper to suit your preference.
• Change the garlic: Increase or reduce the garlic powder to taste.
• Finish with olive oil: Replace the melted butter with a little additional olive oil for a different finish.
• Serve chilled: Let the roasted beets cool and serve them as part of a cold side dish.

Common mistakes to avoid

• Boiling until very soft: The beets may break up during roasting; stop when a fork can pierce them but they are still somewhat firm.
• Mixing the colours too soon: Red beet pigment can stain the golden pieces; cook and drain them separately.
• Skipping the gloves: Red beet juice can stain your hands; put on plastic or latex gloves before handling them.
• Crowding the colours together: They can run into each other on the tray; keep them on opposite halves with a gap.
• Leaving excess water on the beets: They may roast less effectively; drain them well before adding oil and seasoning.
• Roasting by time alone: Oven results can vary; check for tenderness and the first signs of browning.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven until warmed through, or serve cold; the beets may soften further after storing.

Frequently asked questions