Roasted Beets

Ingredients

• 1.36 kg (3 lb; about 12 beets)beets, in a variety of colours
• 45 ml (3 tbsp)good olive oil
• 15 ml (1 tbsp), minced; optionalfresh thyme
• to tastekosher salt or large-grain sea salt
• to tastefreshly ground pepper

Instructions

1. 1

   Prepare the beets

   Heat the oven to 200°C (400°F). Scrub the beets and trim off the tops and bottoms. Cut them into small chunks, quartering smaller beets and cutting larger ones into sixths.

2. 2

   Season and roast

   Arrange the beet chunks on a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper to taste, then toss to coat evenly. Roast for 35–45 minutes, turning once or twice; wait until the pieces begin to brown before turning, around the 20-minute mark or later.

3. 3

   Finish and serve

   Take the beets out of the oven. Add more salt and pepper if you like, stir in the thyme, and serve hot.

What are roasted beets?

Beets are root vegetables enjoyed in many cuisines, and roasting is a straightforward way to cook them as a side dish. The dry heat concentrates their natural sweetness and can brown the edges.

This American-style version keeps the seasoning simple: olive oil, salt, pepper and optional fresh thyme. A mix of beet colours makes a colourful platter without changing the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 4g protein, 25g carbs, 6g fat.

The beets provide most of the carbohydrates, while olive oil contributes most of the fat; the small amount of protein comes mainly from the beets. For a more balanced plate, serve a portion with a protein-rich main and a leafy green or another non-starchy vegetable.

Choosing and preparing the beets

Mixed colours: a variety of beets gives the finished dish its jewel-like appearance, while a single colour works just as well.

Even pieces: quarter small beets and cut larger ones into sixths as directed. Keeping the chunks reasonably similar in size helps them finish roasting at about the same time.

Getting good browning

Oil coating: toss the chunks thoroughly with olive oil so their surfaces are lightly coated before they go into the oven.

Room to roast: spread the beets across the rimmed baking sheet rather than piling them up. Turn them once or twice, waiting until browning starts before the first turn.

How to tell they are ready

Colour: look for some browned edges after 35–45 minutes. The exact time can vary with the size of the chunks.

Texture: pierce a chunk with a fork or small knife; it should be tender through the centre. If it is still firm, continue roasting and check again shortly.

Seasoning with thyme

Thyme: the recipe adds minced fresh thyme after roasting, so its flavour stays fresh and fragrant. Leave it out for a simpler beet flavour.

Final seasoning: taste a piece while the beets are hot and add salt and pepper if needed. Beets vary in size and sweetness, so adjust to your preference.

What to serve with roasted beets

As a side: serve the beets hot alongside roast chicken, pork, or a vegetarian main such as lentils or grains.

On a platter: their colour works well with other roasted vegetables and leafy greens. Keep strongly flavoured dressings separate so the beets' sweetness can come through.

Recipe notes & tips

• Use a rimmed baking sheet to keep the oil and beet juices contained.
• Cut larger beets into smaller pieces so they roast at a pace closer to the smaller ones.
• Toss the chunks well so the oil and seasoning reach all sides.
• Wait for the beets to begin browning before turning them.
• Add the optional thyme after roasting, as the method specifies.
• Wear an apron when handling beets, as their juice can stain.

Variations

• Add garlic: toss the beets with a little minced garlic before roasting.
• Use dried thyme: add a small amount before roasting if fresh thyme is unavailable.
• Try rosemary: finish with a little finely chopped rosemary in place of the thyme.
• Add citrus: serve with a squeeze of lemon for a brighter finish.
• Make it a salad: cool the roasted beets and serve them over leafy greens.

Common mistakes to avoid

• Uneven chunks: pieces of very different sizes cook at different rates; cut the beets into reasonably similar chunks.
• Crowded tray: piled-up pieces are less likely to brown; spread them across the baking sheet.
• Turning too early: the beets may not have started browning; wait until around 20 minutes or later before the first turn.
• Skipping the toss: some pieces may be left uncoated; toss thoroughly with the oil, salt and pepper.
• Relying only on the timer: large chunks may need longer; check tenderness before taking the tray out.

How to store

Refrigerate leftover beets in a covered container for up to 4 days. Reheat in the oven until hot, or warm them in a covered pan over a low heat.

Frequently asked questions