Roasted Beets

Ingredients

• 1.36 kg (3 pounds)red beets, peeled and diced into 2 cm (¾-inch) pieces
• 30 ml (2 tablespoons)olive oil
• 2.5 ml (½ teaspoon)kosher salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the beets

   Put the diced beets on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt, then toss to coat evenly and spread them out across the pan.

3. 3

   Roast until tender

   Bake for 30 minutes, tossing the beets every 10 minutes, until tender.

What are roasted beets?

Beets, also called beetroot, are a root vegetable with an earthy flavour and natural sweetness. Roasting is a familiar way to serve them in American home cooking, concentrating their flavour while softening their texture.

This version keeps the seasoning simple: olive oil helps the pieces roast, while salt brings out their flavour. The result is an easy side with a deep red colour and tender centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 4g protein, 22g carbs, 5g fat.

The beets provide most of the carbohydrates, while the olive oil contributes most of the fat; the beets also supply a modest amount of protein. Serve a portion with a protein-rich main and another vegetable or salad to make a more balanced plate.

Choosing and preparing the beets

Beets: use red beets and peel them before cutting into evenly sized 2 cm pieces. Similar-sized pieces are more likely to become tender at the same time.

Oil and salt: toss the beets thoroughly so each piece gets a light coating. This helps them roast evenly and seasons them throughout.

Getting an even roast

Pan space: spread the pieces across a large rimmed baking sheet rather than piling them up. A single, well-spaced layer gives the oven heat access to more surfaces.

Tossing: turn the beets every 10 minutes during the 30-minute roast. This helps them cook more evenly and prevents the pieces from sitting on one side the whole time.

How to tell when they are done

Tenderness: the recipe’s cue is that the beets should be tender after roasting. Check a larger piece with a fork; if it still feels firm in the middle, continue cooking until tender.

Timing: allow 30 minutes in the oven, but use tenderness as the final guide. Piece size and how closely the beets are packed can affect how quickly they cook.

Serving the beets

Pairing: serve them alongside roast chicken, fish, beans or a grain-based main for a colourful side. Their sweetness also works well with sharp or creamy flavours on the plate.

Finishing: taste a piece once roasted and adjust the salt at the table if needed. Keep in mind that the beets can stain hands and pale surfaces as you serve them.

Planning the cooking time

Preparation: peeling and dicing the beets takes additional time beyond the 30-minute roast, so allow time for this before putting them in the oven.

Oven heat: preheat to 220°C before roasting so the beets go into a hot oven. The recipe gives a total time of 40 minutes.

Recipe notes & tips

• Cut the beets into pieces of similar size so they roast at a similar rate.
• Use a rimmed baking sheet to keep the oil and beet juices contained.
• Spread the beets out rather than leaving them in a heap.
• Toss them at 10-minute intervals during roasting.
• Check a larger piece for tenderness before taking the tray out.

Variations

• Add black pepper: season the beets with a little pepper before roasting.
• Use fresh herbs: scatter chopped herbs over the beets after cooking.
• Add garlic: toss the pieces with a little minced garlic before roasting.
• Finish with citrus: add a squeeze of lemon juice just before serving.
• Try golden beets: use peeled, diced golden beets in place of red ones.

Common mistakes to avoid

• Uneven pieces: cut the beets to a similar size so they finish cooking together.
• Crowded tray: spread the beets out on the baking sheet so they roast rather than steam.
• Skipping the toss: turn the beets every 10 minutes for more even cooking.
• Relying only on the clock: check that a piece is tender before serving.
• Using too little seasoning coverage: toss thoroughly so the oil and salt are distributed.

How to store

Refrigerate cooled beets in an airtight container for up to 4 days. Reheat in the oven or microwave until hot, or serve them cold in a salad.

Frequently asked questions